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Tuna Fish Pâté

Ingredients
  Tuna fish 14 Ounce, drained and flaked (2 cans, 200 g/7 oz each)
  Butter 2 Ounce (50 g)
  Olive oil 15 Milliliter (1 tablespoon)
  Finely grated lemon rind To Taste
  Lemon 1⁄2 , juiced
  Fresh white breadcrumbs 1 Ounce (25 g)
  Salt To Taste
  Freshly ground black pepper To Taste
  Lemon wedges 4 (for garnishing)
  Parsley sprig 2 (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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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