Thursday, October 16, 2014

Pastel Painting for Pastel de Atun

Pastel de Atun, oil pastel, 20 x 16 cm

 Pastel de Atun (Tuna fish terrine)

1 can of tuna fish 150 gr
1/2 bottle cooked beans, about 3/4 of a glass (or chick peas)
3 eggs
3-4 table spoon of Spanish tomato frito (or plain tomato sauce for spaghetti or pizza, not the concentrated paste)
3 table spoon of cooking cream
1/2 tiny tea spoon of cumin
1 tiny tea spoon of salt or more/less to your taste
Pinch of black pepper
Butter for mold

for the sauce:
Half and half measure mayonnaise and ketchup mixture

Put all the ingredients in a deep bowl and mix them well. Pour the mixture 2/3 high to individually buttered cupcake molds (picture below) or to another buttered mold. Do not fill the mold till top, it grows when it cooks (leave 2 cm. space) I cooked them in my vapor machine for 30 min. If you want to cook in the oven, place the mold in a big tray filled with hot water covering the top of the mold with aluminum foil (this style called "al baƱo Maria" in Spanish) and cook about an hour. If you want to know if it is cooked, stick a knife, if it comes out clean that means it is cooked. Pastel de atun can be eaten cold or at room temperature. When you serve on the plate, prepare the sauce and put on top of it. You can get an idea from my pastel painting above. ¡Buen provecho!

The recipe is for 6 individial servings

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