Components
- Two containers of unsweetened natural yogurt (170 g each)
- One can (170 g) of tuna chunks in water
- Eight green olives without pits
- lemon peels from 1 lemon
- Two divisions of spring
- 2 tablespoons of extra virgin olive oil
- sodium chloride
- Add ground pepper gradually to suit your taste (optional).
Ready state
- Place a fine, clean cotton cloth inside a sieve and set it over a deep bowl—using a shallow bowl may cause the drained whey to come into contact with the yogurt.
- Combine the yogurt with a small amount of salt and place it in a lined sieve. Refrigerate for 8 to 12 hours to allow the yogurt to slowly drain its whey and thicken to a firm curd-like texture.
- Rinse, dry, and finely chop the chives. Slice the olives into small bits.
- Strain the tuna using a sieve to remove the water, pressing firmly with a spoon to extract the liquid — this helps avoid the pâté becoming watery or too soft.
- Place the tuna in a bowl, then mix in yogurt, olives, chives, lemon zest, and olive oil. Season with 1/4 teaspoon of salt and pepper to your preference. Serve immediately or store in the refrigerator for up to five days.
If the yogurt in the pâté releases additional liquid after being refrigerated, simply mix it thoroughly before serving.
