Tuna Pate
Ingredients
Tuna Fish 7oz Tin
Onion 1 Large
Soup* 10oz (1/2 pt)
Eggs Large 3 Separated
Breadcrumbs 1 Cup
Lemon Juice 1 teaspoonful
Parsley 0.5-
Salt + Pepper
I also use a little tomato puree to improve the colour, about 1 good tablespoonful
*Soup Normally asparagus, but you can use tomato or onion, I feel asparagus is best.
Method
Pre heat oven to 160°C
Prepare a suitable tin for baking, a loaf tin or round cake tin will do. This should be well greased and a piece of greased greaseproof paper placed in the bottom.
Separate the eggs, into white and yolk.
Finely chop the onion.
Drain the tuna, place into large mixing bowl and flake.
Mix together the egg yolk, fish, soup, breadcrumbs, onion, parsley, salt and pepper and tomato puree if used.
Ad the lemon juice to the egg whites, and whisk until fairly light, fold into the rest of the mixture. You will knock most of the air out of this during this folding process, but it does give the product a bit of aeration.
Place mixture into prepared tin, and bake for about 1.5 hours. Test after this time,
the product should be firm to the touch in the middle and there should be hardly
and sound coming from it. The baking time will depend on the tin used, in a deeper
tin it will take longer. If in doubt give it a little longer 10-
Allow to cool.
Eat.
Note
I would recommend that this be made at least one day before it is required, as this improves the flavour and consistency of the product.