Tuna Fish Pâté Recipe
Ingredients
| Tuna fish - 2 x 200 g/7 oz. cans, drained and flaked | ||
| Butter | 50 Gram | |
| Olive oil - 1 x 15 ml spoon/1 tablespoon | ||
| Finely grated rind - for taste | ||
| Lemon juice | 1/2 | |
| White breadcrumbs | 25 Gram | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Lemon wedges - for garnishing | ||
| Parsley sprig - for garnishing | ||
Directions
MAKING
1. In a blender container, combine the tuna, butter and oil; work to a smooth puree.
2. Transfer to a bowl and add the remaining ingredients, beat well to mix thoroughly.
3. To freeze: cool quickly and then chill in the refrigerator until firm.
4. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
5. Label the bag as it makes it easier to distinguish.
6. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
SERVING
7. Arrange the P-té on a serving platter and serve cut into thick slices.
8. Garnish with lemon wedges and sprinkle few parsley sprigs.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
1. In a blender container, combine the tuna, butter and oil; work to a smooth puree.
2. Transfer to a bowl and add the remaining ingredients, beat well to mix thoroughly.
3. To freeze: cool quickly and then chill in the refrigerator until firm.
4. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
5. Label the bag as it makes it easier to distinguish.
6. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
SERVING
7. Arrange the P-té on a serving platter and serve cut into thick slices.
8. Garnish with lemon wedges and sprinkle few parsley sprigs.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
Chef
