Tuna Pate with Beans Recipe
Ingredients
| Navy beans | 2 Cup (16 tbs), dried | |
| Beef broth | 1 Can (10oz), condensed | |
| Garlic | 2 Clove (5gm) | |
| Water | 3 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon (Salad or olive oil - 1/2 cup) | |
| Red-pepper sauce - 3 drops hot | ||
| Eggs - 4 hard-cooked, shelled | ||
| Parsley | 2 Tablespoon, chopped (Salad or olive oil - 1/2 cup) | |
| TUNA PATE | ||
| Tuna - 3 cans (7-oz size), drained | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated (Salad or olive oil - 1/2 cup) | |
| Lemon juice | 1/4 Cup (16 tbs) (Salad or olive oil - 1/2 cup) | |
| Garlic | 1 Clove (5gm) (Salad or olive oil - 1/2 cup) | |
| Salt | 1/2 Teaspoon (Salad or olive oil - 1/2 cup) | |
| Red-pepper sauce - 2 drops hot | ||
| Crisp curly endive | ||
| Pepper red | 1 To taste (Salad or olive oil - 1/2 cup) | |
| Black pitted olives | ||
| Lemon | 1 , peeled (Salad or olive oil - 1/2 cup) | |
Directions
GETTING READY
1) Wash beans and remove the imperfect ones.
2) In a pan add water and cover beans with 2 quarts cold water.
3) Cover and refrigerate overnight. Drain out.
MAKING
4) In a 6-quart kettle put beans, undiluted beef broth, crushed garlic and 3 cups water.
5) Boil, simmer and cook covered for 1 hour.
6) Drain out and transfer into a large bowl.
7) Add 1/4 cup lemon juice, 1/2 cup oil, 1 teaspoon salt and 3 drops red-pepper sauce and toss.
8) Halve 4 eggs lengthwise and remove the yolk. Keep the yolk aside and chop the egg whites.
9) Mix egg whites and parsley to bean mixture.
10) Cover and refrigerate for 3 hours.
11) To make Tuna pate take a 3 or 4-cup decorative mold or 7 1/2-by-3 1/2-by-2'/2-inch loaf pan and brush oil on the inside.
12) In a food processor mix tuna, 1/2 cup salad oil, the Parmesan cheese, reserved egg yolks, lemon juice, garlic, salt and red-pepper sauce. Process until smooth.
13) Turn into prepared mold.
14) Cover and refrigerate for 3 hours.
SERVING
15) Line serving dish with curly endive.
16) Mound beans into prepared dish and garnish with red-pepper strips.
17) With a spatula loosen pate around inside edge.
18) Unmold on top of beans.
19) Decorate with halved black olives and lemon strips.
1) Wash beans and remove the imperfect ones.
2) In a pan add water and cover beans with 2 quarts cold water.
3) Cover and refrigerate overnight. Drain out.
MAKING
4) In a 6-quart kettle put beans, undiluted beef broth, crushed garlic and 3 cups water.
5) Boil, simmer and cook covered for 1 hour.
6) Drain out and transfer into a large bowl.
7) Add 1/4 cup lemon juice, 1/2 cup oil, 1 teaspoon salt and 3 drops red-pepper sauce and toss.
8) Halve 4 eggs lengthwise and remove the yolk. Keep the yolk aside and chop the egg whites.
9) Mix egg whites and parsley to bean mixture.
10) Cover and refrigerate for 3 hours.
11) To make Tuna pate take a 3 or 4-cup decorative mold or 7 1/2-by-3 1/2-by-2'/2-inch loaf pan and brush oil on the inside.
12) In a food processor mix tuna, 1/2 cup salad oil, the Parmesan cheese, reserved egg yolks, lemon juice, garlic, salt and red-pepper sauce. Process until smooth.
13) Turn into prepared mold.
14) Cover and refrigerate for 3 hours.
SERVING
15) Line serving dish with curly endive.
16) Mound beans into prepared dish and garnish with red-pepper strips.
17) With a spatula loosen pate around inside edge.
18) Unmold on top of beans.
19) Decorate with halved black olives and lemon strips.
Chef
