2 tins of Tuna (125g each) 

4 Eggs

Whisk / Mixer 

Bowl

Step 1

Drain the tuna and put into a bowl.
Mix the tuna with the 4 eggs, the cream, a pinch of salt and the tomato.

Step 2

Beat until you have a smooth paste.

Put to one side.

Step 3

  Butter the mould.

Step 4

 Pour the mixture into the mould.

Step 5

Cook the mixture for 8 minutes at a high temperature.
Check to see if it is cooked by pricking with a fork.
If the fork comes out clean it is ready.
If not, cook for another 2 minutes.
Continue until it is cooked, but make sure it doesn't go hard.

Step 6

When it is cold, turn it upside down to get it out of the mould. 
Keep it in the fridge until you are ready to eat it.

Step 7

Spread the pate on slices of toast. 
Put on a place or tray to serve.  

Step 8

You can serve with mayonnaise, sliced lettuce and / or thousand island dressing.