As Maria Pia says… "You must use the best tuna in olive oil," but a good store-bought mayonnaise may be substituted for homemade.
2 egg yolks
1 whole egg
1 1/4 tablespoons Dijon type mustard
Grinding black pepper
3 tablespoons lemon or lime juice
1 3/4 cups Filippo Berio Extra Virgin Olive Oil
4 cooked potatoes, cooled and peeled
12 ounce can tuna packed in olive oil
2 tablespoons capers in salt, rinsed
Pinch sea salt
In a food processor or blender, whirl together the egg yolks, egg, mustard, salt, pepper, and lemon or lime juice until smooth. Dribble in the olive oil through the feed tube with the motor running until the mixture has a mayonnaise consistency.
Store the mayonnaise in a jar in the refrigerator for up to 5 days.
Puree the potatoes with the tuna, capers, reserving 2 for the eyes, and salt.
On a serving platter form the tuna mixture into the shape of a fish with your hands. Frost the fish with the mayonnaise and insert the reserved capers for the eyes.
Maria Pia serves the pate with a green salad, or fresh peas and onions cooked in olive oil. It is also good accompanied with thin slices of grilled bread.
Variation: Use thin slices of cucumbers to create fish scales over the mayonnaise.
Lining a fish mold with plastic wrap and packing it with the pate mixture is another technique to getting the "fish" look for this recipe. Simply remove the plastic wrap carefully after inverting the mold onto a serving dish.
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