Ventresca Tuna Butter

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 220 g Ortiz Ventresca Tuna
  • 95 g Ortiz Anchovy Fillets
  • 200 g Lescure Unsalted Butter
  • 1-2 Simon Johnson Linguette
  • You will need a food processor
  • Individual glass jars, or ramekins, to serve

Method

  1. Combine Ortiz Ventresca Tuna and Anchovies in the food processor, pulse until smooth
  2. Add butter and pulse again until all the ingredients are combined, (keeping a little texture) to the paste if preferred
  3. Serve in individual glass jars, or ramekins with Simon Johnson Linguette on the side