Heat the diced onion in a microwave for 20 seconds to get rid of the pungent taste, then chill. Drain the canned tuna of any oil.
Combine the ingredients marked with ★ and heat for 3 seconds in the microwave. Dissove in the powdered gelatin and leave to cool.
Feel free to add a small block of ice to speed things up.
Whilst the mixture is cooling, finely chop the fresh tuna and bash with the side of a knife.
Once the mixtures from both Step 1 and Step 2 have cooled, add the onion, canned tuna and spring onion into the fresh tuna and mix well. Season with the ☆ ingredients, add the mixture from Step 2 and mix well again.
Line a rectangular plastic box with parchment paper and pour in the mixture from Step 4. Press down and flatten everything out with a spoon.
Place the lid on the plastic container and leave to chill and set in the refrigerator. Once set, cut to your desired size.
Arrange on a plate and decorate with spring onion and shichimi spice if you like.
Story Behind this Recipe
I really wanted to eat some pate at home, so I made this with my favorite tuna. It left me really satisfied.
The mixtures from Steps 1 & 2 must be cool before use so please make them first. For Step 2, if you add a little ice, the mixture will cool really quickly! (It won't change the taste either!) For Step 5, the parchment paper is there so that the pate is easy to remove from the container once set. So please leave one edge poking out of the container.