These scoops are the perfect example of a simple and tasty snack, ideal as an aperitif, a starter or a light second course, to positively impress your guest in no time at all, as they are super-quick to prepare. In addition, tuna eggs will turn out as an excellent spaghetti sauce and it can be used in place of breadcrumbs for a special texture.
Put potatoes in a saucepan of cold water, then boil, peel and mash them with a potato-masher. Add blended and well-drained tuna to the potato mix, together with olives pate and yolk. Carefully stir and add a pinch of salt, if required. Shape some walnut-size balls and roll them on a mix of sesame and grated tuna eggs. Place in oven at 200°C for approximately 10 minutes, then serve at room temperature.