'Can I have the recipe'
This recipe makes me laugh, why, because never have I had people ever love something so much that each time I make it, someone wants the recipe. Now I understand them, as when I first tried it at my cousins house, I loved it instantly also and wanted the recipe, but it's a tuna dip, a tuna pate, how great can it be, well it seems it's amazing.
When I had my 50th birthday party I asked my cousins wife Kika to make it for me, she made so much of it that I had leftovers, happy days, I got to eat as much as I wanted of it, it was amazing, you just can't stop eating it. I had to ask for the recipe, but in true Croatian style, ask a Croatian for a recipe, you get a list of ingredients and you get told to make it, to taste.
So off I go the next day making it, but I drained the oil out of the tuna, and once I mixed it all together, it was a bit dry, so I added oil back in, it was perfect. I told Kika that and she said you keep the oil, she never actually told me to take it out, it was in the list of ingredients, I assumed you drained it, so now I keep the oil.
Then I made it as a starter for my first ever pop up restaurant and people wanted to take some home, others were going to other tables to get more of it, they loved it that much.
When I made it as part of my seafood banquet at my husbands bowling club, people were asking me how I made it and wanted the recipe.
This is a brilliant dip, pate, pasteta. Why different names, because of where it comes from and because of the consistency. Pasteta, as it's what we call pate in Croatia. Kika makes hers smooth and it spreads like a pate on crackers, Kika is smooth and lump free. Me, Ella, I like it thick, I like it chunky, like me, so my version is more of a dip. You get to decide on the texture that you like. Use a food processor if you want it like a pate, use a knife if you want it like a dip.
Now what to name this recipe. I put in Ella and Kika in a word making app, and it came up with alkaline, I wasn't going to name it alkaline tuna pasteta, so I put in alle (ella backwards) and kika into a translating app and it detected Norwegian and it came up as 'look everyone' so this recipe is called look everyone Tuna Pasteta, in honour of Kika's ingredients and my quantities.
I only use Thomy mayonnaise, as I love the flavour of it. They should pay me to say that, but they don't, it truly is my favourite mayonnaise.
Now I will add, use the recipe as a guide, you can change quantities to suit your palate.
This is a great sandwich filling also.
So if you are having a party, and you love tuna, trust me, you need to make this.
When I had my 50th birthday party I asked my cousins wife Kika to make it for me, she made so much of it that I had leftovers, happy days, I got to eat as much as I wanted of it, it was amazing, you just can't stop eating it. I had to ask for the recipe, but in true Croatian style, ask a Croatian for a recipe, you get a list of ingredients and you get told to make it, to taste.
So off I go the next day making it, but I drained the oil out of the tuna, and once I mixed it all together, it was a bit dry, so I added oil back in, it was perfect. I told Kika that and she said you keep the oil, she never actually told me to take it out, it was in the list of ingredients, I assumed you drained it, so now I keep the oil.
Then I made it as a starter for my first ever pop up restaurant and people wanted to take some home, others were going to other tables to get more of it, they loved it that much.
When I made it as part of my seafood banquet at my husbands bowling club, people were asking me how I made it and wanted the recipe.
This is a brilliant dip, pate, pasteta. Why different names, because of where it comes from and because of the consistency. Pasteta, as it's what we call pate in Croatia. Kika makes hers smooth and it spreads like a pate on crackers, Kika is smooth and lump free. Me, Ella, I like it thick, I like it chunky, like me, so my version is more of a dip. You get to decide on the texture that you like. Use a food processor if you want it like a pate, use a knife if you want it like a dip.
Now what to name this recipe. I put in Ella and Kika in a word making app, and it came up with alkaline, I wasn't going to name it alkaline tuna pasteta, so I put in alle (ella backwards) and kika into a translating app and it detected Norwegian and it came up as 'look everyone' so this recipe is called look everyone Tuna Pasteta, in honour of Kika's ingredients and my quantities.
I only use Thomy mayonnaise, as I love the flavour of it. They should pay me to say that, but they don't, it truly is my favourite mayonnaise.
Now I will add, use the recipe as a guide, you can change quantities to suit your palate.
This is a great sandwich filling also.
So if you are having a party, and you love tuna, trust me, you need to make this.
Recipe
A Kika and Ella original recipe
2 x 185g tins tuna in olive oil
2 heaped tablespoons Thomy mayonnaise
1 small garlic clove, finely chopped
3 shallots, finely chopped
1 teaspoon Dijon mustard
8 baby gherkins, finely chopped
1 tablespoon capers, drained, finely chopped
salt and white pepper, to taste
2 x 185g tins tuna in olive oil
2 heaped tablespoons Thomy mayonnaise
1 small garlic clove, finely chopped
3 shallots, finely chopped
1 teaspoon Dijon mustard
8 baby gherkins, finely chopped
1 tablespoon capers, drained, finely chopped
salt and white pepper, to taste
To make it thick and chunky: Place the tuna in a large bowl, mash it up with a fork. Add in the mayonnaise, garlic, shallots, mustard, gherkins, capers. Season with salt and pepper, to taste. Mix to combine.
To make as a smooth pate: Place the garlic, shallots, gherkins and capers in a small food processor and process until finely chopped. Add the tuna, mayonnaise, mustard, season with salt and pepper and blend well together until it becomes a smooth dip consistency.
To make as a smooth pate: Place the garlic, shallots, gherkins and capers in a small food processor and process until finely chopped. Add the tuna, mayonnaise, mustard, season with salt and pepper and blend well together until it becomes a smooth dip consistency.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/tuna-pasteta.html
Pin it: www.pinterest.com.au/pin/399413060719536493/
Pin it: www.pinterest.com.au/pin/399413060719536493/
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