Canned tuna pate

Do you want to surprise guests and household members? Make canned tuna pate for them! Even a novice hostess can cope with such a task, but as a result, a very exquisite hot (yes, hot!) Appetizer will appear on the table, which, most likely, your friends and relatives have never tasted in their life. It should also be noted the original sauce, which complements the dish, consisting of anchovies, capers, wine vinegar and extra virgin olive oil. Let's face it: it is this “additive” that takes canned tuna pate to a whole new level and turns it into an exquisite delicacy. It's definitely worth a try!

Ingredients

• 250 g canned tuna in oil
• 4 salted anchovies
• 2 eggs
• 4 tbsp. l. white bread crumbs
• 4 sprigs of parsley
• salt, freshly ground black pepper
• For the sauce:
• 4 salted anchovies
• 2 tbsp. l. pickled capers
• 2 tbsp. l. red wine vinegar
• 4 tbsp. l. extra virgin olive oil

Directions

1. Drain the oil from the jar of fish, mash the tuna with a fork. Rinse the anchovies from the brine, dry and chop finely. Wash the parsley and chop finely. Add anchovies, parsley, bread crumbs and lightly beaten eggs to the tuna. Season with salt, pepper and stir until smooth.
2. Divide the resulting mass into molds, wrap them tightly in 3 layers of foil. Place in a large pot of water, bring to a boil over low heat and cook canned tuna pate for 20 minutes.
3. Prepare canned tuna pâté sauce. Rinse and dry capers and anchovies. Put them in a mortar, pour in vinegar and crush until smooth. Add oil, stir. Remove the foil from the molds. Transfer the pates to a dish. Serve with sauce and green salad.