Tuna Pate with Herb Sauce and Tomatoes

Drain the tuna, shred with a fork, whisk with the eggs, fresh cream and flour, season with salt and season with pepper. Pour the mixture into a small buttered loaf pan (20 cm long). Fill a large ovenproof dish with hot water to a height of about 3 cm, put it in the oven heated to 200 °C and place the dish inside. Cook for 45 minutes, covering with aluminum foil towards the end of the cooking time. Check with a larding pin if the mixture is completely cooked. Cool and turn out of the mold.

For the sauce, stir yogurt and crème fraîche with the herbs, season with salt and pepper.

Quarter the tomatoes, cut away the seeds and the inner walls. Dice the tomato pieces. Mix salt, sugar, vinegar and pepper, marinate the finely diced shallot in it for a few minutes, then add the oil. Turn the tomato pieces in the salad dressing to the other side.

To serve, arrange a slice of tuna pâté on each plate, with a tiny bit of herb sauce and a few tomatoes Form.

* The pate is enough as a small entrée for 8 people. It can also be served at a cold buffet. It can be prepared the day before.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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