Pâté de Thon (Tuna Pâté)

Name: Pâté de Thon (Tuna Pâté)
Total time: PT0D0H0M
Yield: serves 10-12
Ingredients: 1 tbsp. powdered gelatin; 2 tbsp. olive oil, plus more; 1 tsp. minced rosemary; ½ small yellow onion, roughly chopped; ½ cups mayonnaise; ¼ cups parsley leaves; 2 tbsp. dry sherry; 2 (6-oz.) cans tuna, packed in oil, drained; Zest of 1 lemon; Kosher salt and freshly ground black pepper, to taste; ¾ cups heavy cream; Sliced cucumber, lemon, and olives, for garnish (optional)

Serves
serves 10-12

INGALLS PHOTOGRAPHY

Canned tuna is enlivened with fresh herbs, lemon, and a dash of sherry in this velvety dip. This recipe first appeared in our April 2014 issue with Laura Loesch-Quintin's story Looks Like Fish.

Ingredients

1 tbsp. powdered gelatin
2 tbsp. olive oil, plus more
1 tsp. minced rosemary
½ small yellow onion, roughly chopped
½ cups mayonnaise
¼ cups parsley leaves
2 tbsp. dry sherry
2 (6-oz.) cans tuna, packed in oil, drained
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
¾ cups heavy cream
Sliced cucumber, lemon, and olives, for garnish (optional)

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Instructions

Step 1

Place 2 tbsp. cold water in a food processor; sprinkle in gelatin and let sit 10 minutes. Add 2 tbsp. boiling water; purée until combined. Heat oil in a 10″ skillet over medium-high heat. Add rosemary and onion; cook until onion is golden, 5–7 minutes, and transfer to food processor. Add mayonnaise, parsley, sherry, tuna, lemon zest, salt, and pepper; purée until smooth; transfer to a bowl.

Step 2

Whip cream in a bowl until stiff peaks form; fold into tuna mixture. Spread into a greased 1-qt. fish-shaped mold. (Alternatively, line a 1-qt. bowl with plastic wrap and spread mixture evenly into bowl.) Chill until set, 1 hour; unmold onto a serving platter; garnish with cucumber, lemon, and olives, if you like.

Place 2 tbsp. cold water in a food processor; sprinkle in gelatin and let sit 10 minutes. Add 2 tbsp. boiling water; purée until combined. Heat oil in a 10″ skillet over medium-high heat. Add rosemary and onion; cook until onion is golden, 5–7 minutes, and transfer to food processor. Add mayonnaise, parsley, sherry, tuna, lemon zest, salt, and pepper; purée until smooth; transfer to a bowl.
Whip cream in a bowl until stiff peaks form; fold into tuna mixture. Spread into a greased 1-qt. fish-shaped mold. (Alternatively, line a 1-qt. bowl with plastic wrap and spread mixture evenly into bowl.) Chill until set, 1 hour; unmold onto a serving platter; garnish with cucumber, lemon, and olives, if you like.