Tuna pate with marinated olives
( SERVES 4 )

NZ Herald 25/8/2008

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To make the marinated olives, place the mixed olives, oil, sliced garlic, and 1 1/2 tbsp lemon zest in a bowl and mix to combine. Cover and refrigerate overnight to allow the flavours to infuse.
Place the tuna, whiskey (optional), butter, 1 tbsp lemon rind, chilli, anchovies, salt and pepper in the bowl of a food processor and process for 2-3 minutes or until smooth. Spoon into a dish and refrigerate for 1 hour or until firm.
Serve the pate with crusty bread and olives.

* The olive oil will have solidified in the refrigerator. Bring the olives to room temperature before serving.