I would not dare to pass this on as a dip..it just does not at all justify the rustic deep flavours. It is definitely a more refined, rustled up soft pate, with all small chunks of spring onion and preserved lemon. I love this on road trips, picnics, camping trips and it is keeps so well in the fridge, that it is so easy to serve up when you have unexpected visitors, as we have all the time…

  • 2 cans of tuna steaks, preserved in a sunflower oil, preferably not in brine
  • ½ cup of black olives, deseeded and chopped in tiny chunks
  • ½ cup of preserved lemon, diced into small chunks PLUS a squeeze of half a lime.
  • ½ cup of fresh spring onion, chopped into small chunks
  • 1 tsp mixed pink peppercorn and green peppercorn grinded finely
  • ½   cup of cream cheese
  • ½ cup of ricotta cheese
  • 1 tsp Spanish paprika
  • 1 tsp finely diced fresh garlic
  • ½ cup of freshly chopped dill
  • ½ cup of freshly chopped flat leaf parsley
  • Sea salt for seasoning
  • Black pepper for seasoning

 

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In a large mixing bowl, combine all ingredients, gently folding everything together. Sit back and devour.

 

For the sesame wafers, take 9 pieces of bread. ( to serve approximately 7 ). Trim off all the edges and roll gently with a rolling pin until half the thickness. Cut into smallish triangles. Melt some butter and coat the bread slices liberally, sprinkle generously with sesame seeds  (I like to mix black and normal sesame seeds ). Place under a hot grill and toast until golden brown and slightly curling at the edges.  Serve on a large platter, with chunks of lemon wedges, with a big bowl of the tuna pate in the centre.

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