Ingredients
Scale
- 1 x 170 g tin tuna, well drained
- 1 small onion, finely sliced
- 2 tbsp mayonnaise, plus extra if needed
- Salt and black pepper, to taste
- 2 tbsp green pepper, finely chopped
- 1 tsp chopped chili, or to taste
- 1 tsp oil for frying
- Crispy rolls, crackers, or toasted bread
Instructions
- Heat 1 tsp oil in a small frying pan over medium heat.
- Fry the 1 finely sliced small onion for about 8 to 10 minutes until soft and lightly browned. Set aside to cool completely.
- In a bowl, add the well-drained 1 x 170 g tin tuna and break it up with a fork until flaky and smooth.
- Mix in 2 tbsp mayonnaise, adding a little extra if you prefer a creamier spread.
- Season with salt and black pepper to taste.
- Stir the cooled fried onion into the tuna mixture.
- Crush the onion slightly with the back of the spoon while mixing so it blends through the pate properly.
- Fold in 2 tbsp finely chopped green pepper and 1 tsp chopped chili. Give everything a final mix and taste for seasoning.
- Spoon onto crispy rolls, crackers, or toasted bread just before serving.
- If you want extra crunch, add a little more chopped green pepper on top.
Notes
Prepared, tried, and tested by Nazley
