EASY TUNA PATE
A quick and easy tuna pate recipe. The recipe yields 1 cup or 230g of tuna pate, approximately 4 servings. Use the scaling buttons below to double or triple the quantity.
Provided by Helen
Categories Sides
Time 15m
Number Of Ingredients 10
Steps:
- Drain the tuna and blitz in a food processor until the consistency is fine but still with a little texture remaining.
- Transfer the tuna to a mixing bowl and add all other ingredients.
- by hand until all ingredients are incorporated.
- with crusty bread or crackers or place into a jar and store in the fridge.
Nutrition Facts : Calories 165, Sugar 1.9 g, Sodium 403.2 mg, Fat 10.3 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 1.5 g, Protein 13.8 g, Cholesterol 36.2 mg
ENDIVE WITH CHICKEN LIVER PâTE AND DRIED-CHERRY MARMALADE
Chef Todd Aarons of [_Tierra Sur at Herzog Wine Cellars_](http://www.tierrasuratherzog.com/) in Oxnard, California, shared this recipe as part of a [_Hanukkah cocktail party menu_](http://www.epicurious.com/articlesguides/holidays/hanukkah/todd-aarons-cocktail-party/) he created exclusively for Epicurious. Make the pâté just before serving-it's a very quick recipe to put together-as this dish has the most flavor and the best texture when it's warm and fresh from the broiler.
Provided by Todd Aarons
Yield Makes 24 hors d'oeuvre servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cherries and red wine and let sit until the cherries have softened a bit, at least one hour and up to overnight.
- In a medium sauté pan over moderately low heat, warm the chicken fat or olive oil. Add the onion and sauté, stirring occasionally, until golden brown and caramelized, about 40 minutes. Increase the heat to moderately high, add the thyme or marjoram, 1 tablespoon red wine vinegar, the cherries, and the wine they soaked in. Cook until most of the liquid has evaporated, 3 to 4 minutes. Add the remaining tablespoon red wine vinegar and season with salt and pepper. Set aside to cool. DO AHEAD: The cherry marmalade can be made ahead and stored, in an airtight container in the refrigerator, up to 3 days.
- Arrange a rack about 6 inches from the flame of a broiler. Place the broiler pan or a baking sheet on the rack and preheat the broiler.
- If using chicken fat, in a small saucepan over low heat warm the fat until melted. In a large bowl, toss together the livers, about 2 tablespoons melted chicken fat or the olive oil, salt, and pepper. Arrange the livers, in a single layer, on the preheated broiler pan or baking sheet and broil for 2 minutes. Flip the livers and continue broiling until tender when pressed and pale brown in color, about 1 minute more. Transfer the livers to a cutting board and let cool.
- Once the livers are cool enough to handle, coarsely chop them, making sure to leave them chunky. Transfer to a large bowl, drizzle with the remaining 2 tablespoons warmed chicken fat or olive oil, and gently toss to combine. Season with salt and pepper.
- Separate the endive leaves and arrange on a platter. Fill each endive leaf with about 2 tablespoons pâté, top with a dollop of cherry marmalade, and finish with a sprinkle of orange zest. Serve immediately.
EASY TUNA PATE
This is an easy appetizer you can literally whip up in 5 minutes - it's best if you prepare at least 6 hours ahead of serving to allow for chilling and having the flavors 'blend' together. Makes all the difference in the world.
Provided by evelynathens
Categories Spreads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients (except garnish) in food processor and process 2 minutes or until mixture makes a stiff paste.
- Line a 3-cup bowl or mold with plastic wrap; pack in pate mixture and cover with plastic wrap.
- Chill atleast 6 hours, or until ready to serve.
- Unmold onto serving plate and garnish with egg slices and parsley.
- Serve with crackers and melba toast.
TUNA PATE
Hot pepper and chili sauces liven up this spread from Eileen Blazik of Levittown, Pennsylvania. Try it the next time you're looking for a make-ahead party starter.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, chili sauce, onion, garlic powder and hot pepper sauce until blended. Add tuna and parsley; mix well. Shape into a ball; place on a serving plate. Cover and refrigerate for at least 3 hours. Serve with crackers.
Nutrition Facts :
TUNA PATE IN ENDIVE
Very simple ingredients are all you need to put together this easy fingerfood for your next cocktail party. Preparation time, which is very quick, does not include chilling time. These can be ahead the night before, if desired.
Provided by JackieOhNo
Categories Tuna
Time 20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except endive and sprouts in food processor or blender and puree until smooth, scraping down bowl.
- Chill covered for 4 hours or overnight.
- Place separate endive leaves on a platter and spoon about 1 Tablespoon of the mixture on each leaf (or for a more decorative look, pipe through a pastry bag with a star tip).
- Top with a pinch of sprouts.
- Serve cold.
Nutrition Facts : Calories 102.9, Fat 6.3, SaturatedFat 2.4, Cholesterol 16.5, Sodium 193.4, Carbohydrate 4.3, Fiber 3, Sugar 0.5, Protein 7.8
TUNA AND SALMON TARTARE WITH ENDIVE LEAF
Steps:
- In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil and 1 1/2 tablespoons olive oil. Using a plastic spatula gently fold the ingredients together until just incorporated. Season, to taste, with salt and pepper.
- In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. Season, to taste.
- Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries. Serve chilled.
ENDIVE WITH SUN-DRIED TOMATO AND ORANGE PATE
Provided by Food Network
Yield about 32 pieces
Number Of Ingredients 5
Steps:
- Drain oil from sun-dried tomatoes and reserve. Place drained tomatoes in food processor. Add zest and chopped orange pulp to tomatoes and process until thick and smooth, adding a little reserved tomato oil, if necessary. Season with salt and pepper. Place endive leaves on platter or in flat wicker basket. Place 1/2 tablespoon tomato-orange pate near bottom of each leaf. Cut orange segments in half lengthwise and place on top of pate.
TUNA SALAD WITH ENDIVES AND SALPICON RECIPE - (4.7/5)
Provided by IsabelTunaUSA
Number Of Ingredients 8
Steps:
- First, dice all the vegetables. Make sure they are not too finely diced. Then add the pieces of octopus, tuna, and a pinch of parsley. Dress with a salt vinaigrette, a sherry vinaigrette and extra virgin olive oil. Let it sit in the fridge. It's recommended to let the salpicon cool off in the fridge, however, it will taste just as good if you decide to skip this step. Once the salpicon is ready, cut off the stem of the endives and peel. Once peeled, place the endives in a bowl and spread salpicon between the leaves. Lastly, add a few parsley leaves for presentation purposes.
CURRIED TUNA IN ENDIVE SHEAVES
Provided by The New York Times
Categories appetizer
Time 20m
Yield Hors d'oeuvres for 8 to 10 people
Number Of Ingredients 9
Steps:
- Combine all ingredients except tuna, mayonnaise and endive in a mixing bowl.
- Place the tuna in a sieve and press it lightly to remove as much water as possible, taking care not to mash the tuna.
- Add tuna with desired amount of curried mayonnaise to the mixture. Stir well and chill.
- Remove the larger outer leaves of the endive. Wash the leaves in ice water and drain.
- Immediately before serving, spoon about a tablespoon of the curried tuna mixture into the hollow of the sheaths.
SALMON PATE IN ENDIVE
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. This is the prettiest, most effortless snack of all! If you prefer not to mess with the endive, simply turn the salmon pate into a dish and serve with crackers.
Categories Snack
Time 5m
Yield 7
Number Of Ingredients 5
Steps:
- In small bowl, mash together salmon, cream cheese and horseradish sauce with the back of a fork.
- Separate the endive heads into leaves.
- Spoon the salmon pate into the ends of the endive leaves and arrange on a platter. Garnish with the capers.
Nutrition Facts : ServingSize 1 Serving
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5/5 Total Time 10 minsServings 10-12
- Line a 7 1/2-by-3 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang. In the bowl of a food processor, combine the tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and the 3 tablespoons of capers. Season with salt and pepper and process until smooth. Scrape the puree into the loaf pan and smooth the top. Cover with the overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.
- In a small bowl, stir the 2 tablespoons of minced capers with the parsley and celery and set aside. Unwrap and unmold the pâté onto a serving dish and sprinkle the parsley mixture on top. Serve chilled with toast or crackers.
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