Tuna paté

A recipe that my husband is greedy, they would eat in the industrial doses! 

A good solution for a cocktail or a cold dish served with tomato isalata or mixed. 

 
Ingredients:
14.11 OZ (400 grams) of drained tuna
1 large potato
2.82 OZ (80 grams) of butter
1 egg
the juice of one lemon
some capers (optional)
salt q.b.
Mayonnaise and olives to decorate
toasted bread

Time: 15 min + rest
Difficulty: Very easy

Boil the potato and firm up the egg. In a plate mashed with a fork potatoes and hard-boiled egg yolk. In mixer pour the well-drained tuna, lemon juice, capers (optional), and butter. If you want a softer dough spreads, replace the tuna with 3-4 tablespoons of mayonnaise. Add in the mixer smashed potato with egg. Once the cream you have two options: If you have used the mayonnaise you can pour into a bowl and serve with croutons on which to spread it, if you have used the butter cream is you can either use it as a mold coating (I took a cup) of film and put in the mixture, making sure to press it well to avoid air bubbles always, cover with plastic wrap and let stand in refrigerator for at least an hour. Turn out the dome, remove the plastic wrap and decorate as desired with olives and mayonnaise. This way you can make even the classic "salami" tuna and wrap in plastic wrap, once ready cut into thick slices and serve on bread.
Enjoy your meal!

See the recipe in printable PDF