31 Days of MOO No. 25 Fish Paste
Delicious on hot toast, or as a spread on crispbread or crackers, this throw-back to the 1970s really is easy to make and tastes great.
It's not quite Peck's Paste, but close enough for this Cheapskater. This was a staple in our fridge when I was growing up. I didn’t appreciate it as a child but as a grown-up, it is delicious!
Ingredients:
180g tin tuna in brine, drained*
2 eggs
2 tbsp butter
1 tbsp vinegar
1/2 tsp cayenne pepper- optional
Method:
Drain tuna and flake with a fork (should be fine flakes). Beat eggs, add tuna and cayenne pepper and mix well. In a small saucepan melt the butter and vinegar until boiling. Add the tuna mixture and cook, stirring constantly, until eggs are cooked, about 3 - 4 minutes. Store in a clean jam jar in the fridge for up to 7 days.
It's not quite Peck's Paste, but close enough for this Cheapskater. This was a staple in our fridge when I was growing up. I didn’t appreciate it as a child but as a grown-up, it is delicious!
Ingredients:
180g tin tuna in brine, drained*
2 eggs
2 tbsp butter
1 tbsp vinegar
1/2 tsp cayenne pepper- optional
Method:
Drain tuna and flake with a fork (should be fine flakes). Beat eggs, add tuna and cayenne pepper and mix well. In a small saucepan melt the butter and vinegar until boiling. Add the tuna mixture and cook, stirring constantly, until eggs are cooked, about 3 - 4 minutes. Store in a clean jam jar in the fridge for up to 7 days.