Tuna and Caramelized Onion Pâté is a modern British recipe for a light pate made from a blend of tinned tuna with fried onions and parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Tuna and Caramelized Onion Pâté.
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Ingredients:
3 tbsp olive oil
3 large onions, sliced thinly
1 tbsp flat-leaf parsley, finely chopped
200g tin of tuna in olive oil
salt and freshly-ground black pepper, to taste
toasted French bread, sliced at a diagonal, to accompany
Method:
Heat the olive oil in a large, heavy-based saucepan over very low heat. Add the onions and cook gently, covered, for about 1 hour, stirring occasionally. Continue cooking until the onions are very soft and a light golden brown in colour.
Take off the heat then turn into a bowl and mix with the parsley and tuna (add all the oil from the in as well). Stir to combine then turn into a food processor and pulse to chop and blend.
Turn into a serving dish. Serve at room temperature, accompanied by toasted French bread slices.
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