Tuna Pate with Parsley and Coconut

Preheat the oven to 160C (325F). Place a deep baking dish on the middle rack and fill it halfway with hot water to create a Bain Marie.

Drain 2 cans of tuna thoroughly, pressing out excess moisture with a clean cloth or paper towel. Flake the tuna into a large mixing bowl, checking for any small bones.

Add the drained tuna, 2 whole eggs, chicken broth, and coconut oil to a food processor or blender.

Blend on medium-high for 90 seconds until the mixture is completely smooth and slightly aerated, scraping down the sides once.

Transfer to a bowl and fold in the minced parsley, salt, and white pepper using a silicone spatula until evenly distributed.

Grease 4 ceramic ramekins (each 6 oz) lightly with additional coconut oil. Divide the tuna mixture evenly among them, smoothing the tops with an offset spatula.

Place the ramekins into the hot water bath in the oven. Bake for 25-28 minutes, until the tops are just set and a thin skin forms. The centers should still have a slight jiggle when the ramekins are gently shaken.

Remove from the water bath and cool on a wire rack for 10 minutes. Run a thin knife around the edges and invert onto a serving plate. Alternatively, serve directly from the ramekins.

Allow the pate to cool to room temperature, about 15 minutes more. The texture will firm slightly as it rests.

Serve in elegant slices or spooned portions, garnished with a small sprig of parsley if desired. Store any leftovers refrigerated in an airtight container for up to 3 days.