I love pátés and dips. I think my favourite one is hummus that I showed you already, also because I can incorporate different extra ingredients to the basic recipe and develop so many different flavours.
In the last few weeks I had some dips and pátés that I like very much and make them quite often, sometimes I change herbs and spices and discover new versions of old favourites.
One, two, three. Today the first one.
185g tinned sustainable tuna (preferably steaks)
2-3 tbsp olive oil (optional, no need of oil if you use tuna in oil)
handful of fresh parsley
6-8 sundried tomato halves (dry or in oil)
level tsp of tomato pure
tsp of lemon juice
1/4 tsp ground chilli
some freshly ground black pepper
I used dried tomatoes so I soaked them in hot water until softened. They are quite salty so I didn't need extra salt.
Place all of the ingredients in a food processor and whiz until smooth.
Keep refrigerated in an airtight container.