Turkey Pate Loaf with Seafood Mayonnaise Recipe

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Turkey Pate Loaf with Seafood Mayonnaise

From Dorothy McNett's recipes at www.dorothymcnett.com. This is nice served cold, thinly sliced, with the tuna mayonnaise drizzled over the top. I like to lightly poach the eggs for the mayonnaise and use them instead of raw eggs, but it is good either way.

2 tablespoons extra virgin olive oil
1 onion, finely diced
2-3 cloves garlic, finely minced
2 teaspoons Herbes d Provence (or other herbs, as desired)
1 teaspoon fine sea salt
freshly ground peppercorns
2 - 2 1/2 pounds ground turkey
1 1/2 cups bread crumbs (fresh, not dried)
1/2 cup milk
2 eggs (raw or lightly poached)
For the Tuna Mayonnaise Sauce:
1 can tuna, oil packed and drained
2 eggs
2-3 anchovy fillets
zest and juice of 1 lemon
1 tablespoon capers, drained
1/2 teaspoon fine sea salt
1/4 - 1/2 teaspoon freshly ground peppercorns
3/4 - 1 cup extra virgin olive oil
baby greens for the platter

Preheat oven to 350 degrees. In heavy bottomed saute pan, heat the olive oil. Gently saute the onions and garlic about 5-6 minutes, or until softened. Add herbs, salt and pepper. Dump into a large mixing bowl, and then stir in the turkey, crumbs, milk, and eggs. Mix thoroughly and then pack the mixture into a shallow baking pan or 2 loaf pans in order to have the mixture be about 2 1/2 inches thick, smoothing it off nicely on the top. Sprinkle with paprika. Bake about 50-60 minutes, or until an instant meat thermometer measures about 160 - 165 degrees. Allow to cool on a rack, and then refrigerate several hours or overnight. When ready to serve, slice into very thin slices.
In meantime, prepare the mayonnaise. Using a food processor with the steel chopping blade in place, whirl the tuna, eggs, anchovies, zest and juice, capers, salt and pepper to make a smooth sauce. With motor running drizzle in the olive oil in a thin stream and process until thickened. (It's ok if it is a little runny...drizzles better!) Refrigerate several hours or overnight. Arrange the thin slices of pate over the baby greens and drizzle or dollop with the sauce, providing the remainder in a sauce boat as people will want more!

Recipe created 2009-03-31.

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