Tuna pate with marinated olives

Tuna Pate

425 g	Tuna (Main)
1 Tbsp	Whisky
100 g	Butter
1 Tbsp	Lemon
½ tsp	Chilli powder
4	Anchovy fillets (Main)
1 to taste	Sea salt
1 to taste	Cracked black pepper
1 to serve	Crusty baguette

Marinated Olives

200 g	Olives
½ cup	Extra virgin olive oil
1 ½ Tbsp	Lemons
4	Garlic cloves

Directions

1. 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.
2. 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.
3. 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.