Avocado cut in half, remove the bone and fillet. A bone to throw! ;) Fish fillets, avocado, garlic, eggs, olive oil (if canned without oil, I had tuna juice, so I added oil that was not dry), vinegar and herbs mix in blender or mash with a fork until more or less smooth (as you like).

Put the resulting mass in a pre-washed and dried peel of avocado and decorate with halves of tomatoes. To serve chilled. Pate can be stored in the refrigerator up to 5 days, but I have not so much survived ;)