The advantage of this recipe is that you can within 5-10 minutes complete a delicious meal, actually a fish specialty, from simple ingredients that you probably always have in your refrigerator. If you don’t have tuna, a can of sardines will do. In this kind of pate you can use leftovers from cooked or baked fish, cleaned of bone and skin. If you make your own mayonnaise from olive oil and homemade eggs, you will have a tasty and healthy meal rich in omega-3 acids and proteins, without gluten.
1 can of tuna (150-200 g of tuna meat)
2 hard boiled eggs
1 medium-sized red onion OR 2 green onions with leaves
2 cloves of garlic
100-200 g of mayonnaise
salt & pepper
According to your wish, you can add: 1 spoon of finely diced parsley, 2-3 drops of tabasco sos or 1 teaspoon of mustard
Decant the tuna from the can so you remove oil and water. Put the tuna into a bowl and add diced onion, garlic, eggs, a little salt and pepper and 3 spoons of mayonnaise. Finely chop all the ingredients using a stick blender. If needed, add more mayonnaise to get a fluid pate. If you don’t have more mayonnaise, you can add olive or regular oil. And if you don’t have a stick blender, then finely dice all the ingredients and squash and mix them with a fork.
This pate is good on either fresh bread or toast, and you can eat it for lunch together with plentiful tomato salad or some other salad. It is especially fine with black olives. You can prepare a larger quantity of pate and keep it in refrigerator in a glass jar for the next two days.
Written by Snježana Ivić
Translated from Croatian by Leon Tiška
Photographed by Apolonia/FreeDigitalPhotos