Tuna pâté with lemon and parsley &#8211; recipe

Ramirez Algarve type roasted wild tuna fillets, 120 g

How to prepare:

Clean the onion, then dice it. Wash the parsley, pat it dry with a paper towel, and finely chop it.
Pour away some of the oil from the cans, and then, using a fork, thoroughly mash up the tuna in a bowl.
Add the parsley, diced onion, lemon juice and mayo to your tuna, then mix until it reaches a smooth, creamy consistency.
Prepare all this at least an hour before mealtime, and store it in your fridge until eating it, so the flavors can all get to know each other a little!
If you wish to have this dish for breakfast, you could even prepare it the night before!

HINT: Accompany it with fresh and crusty rye-toast!

-13%

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