Ingredients
200 g canned tuna without sauce
1/3 cup soft butter
1/3 cup whole-milk cream
1/2 tbsp mustard
pinch of cayenne pepper
1 tbsp lemon juice
2 tbsp brandy
salt
freshly ground black pepper
Method
The butter should be very soft, otherwise pate will become lumpy after cool. In a deep dish put the tuna, the butter, cream, mustard, paprika, lemon juice and brandy. Mix with mixer until a uniform mixture, add salt and pepper to taste. The paste is allowed to stand for 24 hours in the refrigerator before serving.
Containers:
Difficulty
Average
Tested
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