Name: Tuna Fish Pâté
Yield: Serves 4
Ingredients: few black peppercorns; sprig parsley; juice of ½ lemon; blade of mace; 1 198-g/7-oz can tuna fish; 40 g/1½ oz butter; small bay leaf; milk (see method); 1 level tablespoons flour; 2 tablespoons single cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Simply prepared mixtures of fish like this recipe can be served as a first course, or used as a spread on toast for a snack, as a sandwich filling or a topping on cocktail canapés.

Ingredients

1 198-g/7-oz can tuna fish
milk (see method)

Method

Drain the liquor from the can of tuna fish and make up to 1.5 dl (¼ pint) with milk. Place in a saucepan and add the mace, bay leaf, parsley and peppercorns. Heat through until almost boiling, then draw of

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Tuna Fish Pâté

Ingredients

Method

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