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- Ingredients
- Recipe
- Can of grated tuna in water1 can(s)
- Homemade mayonnaise1/2 cup
- 1 1/2 tablespoon (soup) capers1 tablespoon
- Onion1/2 unit(s)
- Lemon zest1 unit(s)
- Finely chopped mint2 to taste
- Olive oil to taste1 ml
- Peel and finely chop the onion. Finely chop the capers. Place a small skillet over medium heat. When it heats up, drizzle with 1 tablespoon of oil, add the onion and sauté for 2 minutes until wilted. Add the capers and stir for 1 minute to perfume. Turn off the heat, transfer to a bowl and let cool. Meanwhile, prepare the other ingredients. Open the tuna can and drain the water with a sieve. Squeeze the tuna well with the back of a spoon to remove excess liquid - it is important to remove as much liquid as you can, you can squeeze it well. Add the tuna to the sauteed onion, add the mayonnaise, the lemon zest and mix well. No need to season, the salt from the capers and mayonnaise are enough to flavor the pâté. Place in the fridge for at least 1 hour – the pâté should be served cold. Stir in mint just before serving. Note: As a filling for the tuna pâté sandwich, this recipe yields 3 sandwiches.
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