Canned tuna pate

A great addition to bread for a hearty snack. Many will wonder:"Why cook canned tuna pate at all, because he's so good-looking?!"And because such a pate is a great opportunity to diversify your diet! And even twice cheaper than buying a similar one in a store.

UnicornSteak

The author of the recipe

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Composition / ingredients

servings:

Canned tuna (Save the broth from the jar)

200

Onion

Salt

to taste

Ground hot pepper

to taste

Vegetable oil

Hard cheese

Eggs (Hard-boiled in advance)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 17 g

Fats 40 % 12 g

Carbohydrates 3 % 1 g

179 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
First you need to transfer the canned tuna meat into a tall glass 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.
Step 2:
Peel and finely chop the onion. Fry in oil until tender. Transfer the onion to a blender glass.
Step 3:
Peel the egg from the shell and cut it into several parts so that it is convenient to work with a blender. Transfer the egg to a blender glass.
Step 4:
Grate the cheese on a fine grater. Add to other products. Add salt and pepper to the future pate to taste. Add three to four tablespoons of broth from a tuna can. This will allow the pate not to be dry. It is difficult to specify the exact amount of broth here, you need to take it by eye, since tuna is different for everyone. I added four tablespoons.
Step 5:
Using the nozzle of an immersion blender, thoroughly grind all the ingredients to a homogeneous, thick mass.

I got a very pleasant-tasting pate. The only thing is, since I love onions (and, in particular, fried), next time I will add it twice as much. This time, of course, it was felt, but somehow quite intelligent… Personally, I didn't have enough.
You can also experiment and try adding pickled cucumbers to the pate. I can't say how it will look in terms of color, but I think it will taste very good. Fresh dill will also be suitable here as an addition.
This time I fell for the trick of an unscrupulous canned food manufacturer. On the bank it was indicated: "Chunks of tuna." And a wonderful, pink fillet is drawn. And in fact, there were whole pieces of fish with a spine and bones in the jar... I had to get rid of both. A trifle, but unpleasant. So be careful when choosing canned fish.
It is best to choose tuna meat that has already been specially prepared for salads. Without bones.
Canned tuna pate can be stored in the refrigerator for up to two days.
I wish you bon appetit!