Sundried Tomato Tuna Pate With Crostini

Meal Type: Appetizers


  • 1 can (15oz) chickpeas, drained and rinsed
  • 1 cup cashews, soaked for 2 hours
  • 2 (90g) Ocean’s Sundried Tomato Tuna Tapenade pouches
  • 3 thyme sprigs, leaves only
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp warm water
  • Salt and pepper to taste


  1. Puree the chickpeas, cashews and tuna on low for 1 minute.
  2. Slowly add in the oil, balsamic vinegar and warm water while continuing to blend on low until a smooth consistency is formed. Season with salt and pepper. Taste and adjust seasoning if necessary.
  3. Use a spatula to scrape the mixture into a bowl. Cover and chill for 2 hours.
  4. Serve on toast, crackers or crostini.