Kitchens of the world Food calories Cookery Books Kitchen goods

Tinned tuna pate

Cooking recipes / Top Picks / Fast, simple, delicious

6 servings
15 min

Canned tuna - 200 g, Onions - 50 g, Salt - to taste, Hot ground pepper - to taste, Vegetable oil - 1 table, Hard cheese - 70 g, Eggs - 1 pc.

To begin with, transfer the canned tuna meat to a tall glass of blender. The broth from under the fish should not be poured out yet. It will be needed in the future to give the pate the necessary consistency.

Peel and finely grind the bulb onions. Fry in oil until tender. Transfer the onions to a glass of blender.

Clean the egg from the shell and cut into several parts to make it convenient to work as a blender. Transfer the egg to a glass of blender.

Grate the cheese on a fine grater. Add to other products. Salt and pepper the future pate to taste. Add three to four tablespoons of the stock from the tuna jar. This will allow the pate not to be dry. It is difficult to indicate the exact amount of broth here, you need to take it by eye, since everyone's tuna is different. I added four tablespoons.

Using the nozzle of a submersible blender, thoroughly grind all the ingredients to a state of uniform, thick mass.