Pâté de Thon (Tuna Pâté)
Canned tuna is enlivened with fresh herbs, lemon, and a dash of sherry in this velvety dip.
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Cooking tools:
- Food processor
- Fish-shaped mold
- Hand mixer
- Microplane
- Skillet
- Stove
- Kettle
- Chef's knife
- Cutting board
- Measuring spoon
- Colander
- Can opener
- Mixing bowl
- Spatula
- Plastic wrap
- Serving platter
- Refrigerator
- Paper towel
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
- freshly ground black pepper
- ¾ cups heavy cream
- Sliced cucumber, lemon, and olives, for garnish (optional)
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