Tuna pate

Category: Cold meals and snacks
Tuna pate

Ingredients

Canned tuna in its own juice 2 cans of 160-180 g.
Mayonnaise ~ 1-3 st. l.
Capers 5 tbsp. l.
Parsley (optional) 1 bundle
Ground paprika (optional) ½ tsp.

Cooking method

  • Tip: buy tuna fillets only from a trusted manufacturer. Otherwise, you may get a surprise in the form of pieces covered with dark skin, which will have to be completely peeled off, otherwise the color of the pate will not be presentable at all.
  • In a blender, grind well-squeezed tuna from the juice, capers (also squeeze out of the juice) and mayonnaise.
  • Tuna pate
  • Attention: do not add all the mayonnaise at once, start with half, and then focus on the consistency so as not to get a sauce instead of a pate.
  • The pate itself is ready!
  • If you want to serve it nicely, you can split the pate in half.
  • Cover one half with paprika powder or beetroot (pomegranate) juice.
  • Tuna pate
  • Paint over the other half with squeezed juice of parsley chopped in a blender.
  • Tuna pate
  • Put the pate in the refrigerator to cool for 4-8 hours.
  • Serve on puffs or croutons (croutons).
  • Tuna pate
  • You can decorate with herbs or red caviar.
  • You can twist the pâté lettuce tubules.
  • Bon Appetit!

Note


"Forty-five", Alexandre Dumas

“... When at last the courtiers left, the king summoned the butler and told him that his appetite had increased and he would like a breakfast more substantial than his usual strong broth.
The good news immediately spread throughout the Louvre, arousing quite legitimate joy in everyone, and the smell of fried meat began to spread from the kitchens, when Crillon, a colonel of the French Guards - the reader probably remembers this - came to his Majesty for orders ...
“Indeed, my dear Crillon,” the king said to him, “take care this morning as you wish for the safety of my person, but, for God's sake, do not make me play the king. I woke up so cheerful, so cheerful, it seems to me that I don't even weigh an ounce and will now fly away. I'm hungry, Crillon, do you understand that, my friend?

As soon as Crillon left, the king was served food. The royal chef has outdone himself.

Therefore, the usual strong broth, with unwavering loyalty to help the monarch to recover strength, was ignored.

The king resolutely proceeded to the partridge soup.
He was bringing the fourth spoon to his mouth when light footsteps were heard behind his armchair, the wheels of a moving armchair squeaked, and a well-known voice said angrily:
- Hey! Device!
- Shiko! the king exclaimed, turning round.
- I'm my own special.
And Shiko, faithful to his habits, which did not change him even after a long absence, Shiko collapsed in an armchair, took a plate, a fork and began to take the fattest oysters from the dish, pouring plenty of lemon juice over them and not adding another word.
- Are you here! You're back! - Heinrich repeated.
Shiko pointed to his full mouth and, taking advantage of the king's amazement, drew himself a stew of partridges.
- Stop, Shiko, this dish is just for me! - Heinrich cried and stretched out his hand to move the partridges to him.
Shiko fraternally shared with his master, giving him half.
Then he poured himself some wine, went from stew to tuna pate, from pâté to stuffed crayfish, to clear his conscience, washed it down with royal broth, and, taking a deep breath, said:
- I'm not hungry anymore.
- Hell! Hopefully, Shiko ... "

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