Pastel de Atun, oil pastel, 20 x 16 cm
Pastel de Atun (Tuna fish terrine)
Cooking mixture ingredients:
- 1 can of tuna fish 150 gr (- drain the oil well)
- 3/4 bottle of cooked bchick peas (400 gr.)
- 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 tiny tea spoon of cumin
- 1/2 tiny tea spoon of salt or more/less to your taste
- Pinch of black pepper
- A little butter to wipe on the mold
Sauce ingredients:
- 3-4 Tbs of mayonnaise
- 1 tbs ketchup mixture
Put all the ingredients in a deep bowl and mix them well with hand mixer until it is smooth. Pour the mixture 2/3 high to individually buttered cupcake molds (picture below) or into coffe mugs layed with oven paper so it doesn't stick. Do not fill the mold with the mixture till top, it grows when it cooks (leave 2 cm. space) I cooked them in my vapor machine for 30 min. If you don1t have one you can cook in the oven as well, place all the molds in a big tray filled with hot water covering the top of the molds with aluminum foil (this style called "al baño Maria" in Spanish) and cook about an hour in medium heat 160. If you want to know if it is cooked, stick a knife, if it comes out clean that means it is cooked.
Remove the terrine from the mold and put sauce on top and decorate with ketchup. Steamed potatoe and veggies goes well as side dish.
The recipe is for 6 individial servings
* Click on the images to see them larger.
* Click on comments to leave your opinion, thanks.
* Join to my weekly newsletter mailing list.
No comments:
Post a Comment