Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

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Average: 3.6 (26 votes)


150 g (5 oz) unsalted butter
1 large Spanish onion, chopped
1 large shallot, chopped
400 g (14 oz) canned tuna in oil
1 bay leaf
2 sprigs fresh tarragon, finely chopped
10 anchovy fillets, chopped finely
1⁄2 cup Oloroso sherry
Freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Use about 50 g (2 oz) of butter and cook onion and shallot until soft and transparent. Add herbs and anchovies. After a few minutes add the sherry and let it evaporate. Add the remaining butter, cut into pieces, and let it melt gently, making sure it does not bubble.

Put the drained tuna and the butter mixture into a food processor, removing the bay leaf. Mix well (for about 5–10 minutes) until mixture becomes a very pale colour.

Taste for seasoning and add pepper if necessary. Pour into a bowl and leave in refrigerator until it becomes hard.

Variation: You can add 1–2 large boiled, mashed potatoes to the pâté to make it go further or lighten the taste.

Recipe from
Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.