That on weekends people want informal dinners and snacks with friends is a fact. Therefore, to enjoy the beauty, it will be very useful to have on hand dipping options such as hummus or guacamole, whether its traditional recipe or its variants (which by the way are very worth it). In the same category we would find pâtés, very simple preparations that you can prepare in a very short time with the most diverse ingredients.

Although we usually associate them with meat, you have many options for pâtés with fish, such as the sardine pâté perfect for sandwiches or the mussel pâté, which like the one we bring you today also bears the signature of chef Enrique Sánchez. Furthermore, you will be interested to know that with a vegetable as a basea fatty ingredient and some seasonings, you can make healthy vegetable pates for all tastes, both salty and sweet.

Tuna and piquillos pâté

The combination of tuna and red piquillo peppers always works, in fact at home we eat it a lot as an appetizer. It is also common to find this winning duo in empanadas and puff pastries, but the truth is that I had never tried it in pâté. Until now.

The Sevillian chef’s recipe is so easy that you can improvise it in a flash if you have good skills. canned piquillo peppers At home, you would just have to accompany it with some toast, some crudités or a keto bread recipe that you especially like. Another option to consider if you have time is to roast the peppers at home. Go ahead because it’s easier than you think and they give a unique flavor to your pâté.

Ingredients

Preparation method

You see that the ingredients are very affordable. If you dare, you can make corn tortillas at home since it is a very easy recipe for which you will only need corn flour, butter, salt and warm water.

Here are the steps so you can do it today. Total triumph!

1. Peel and slice the garlic. Heat 1/4 cup extra virgin olive oil in a skillet over medium-high heat. Brown the garlic and remove it as soon as it starts to color. Reserve the oil in a jug.
2. Add the piquillos, the undrained can of tuna, the boiled eggs, a little oregano, ground cumin, salt, pepper and a few drops of lemon. Blend well until you have a texture to your liking.
3. Arrange the pâté in a bowl and decorate with a little chopped pistachio, sesame seeds and a few extra virgin strands on top.
4. Cut the corn tortillas into triangles. Fry in a pan with a little oil until golden brown and crispy and let drain on kitchen paper.