Strain the tuna, pick it with a fork, mix with the eggs, fresh cream and flour, season with salt and pepper. Pour the mixture into a baking dish and cook for 1 hour in a bain-marie in the oven heated to 200°C. Cover with aluminum foil at the end of the cooking time.
In the meantime, prepare the sauce: Remove the peel from the garlic cloves and crush them in a mortar, then add the egg yolks, salt and pepper, and then pour in the olive oil slowly and carefully, stirring continuously, just like a mayo. At the end add the lemon.
Put this sauce on the table with the cooled tuna pate.
Also neat: sauce made of 30 g whole milk yogurt, 30 g crème fraîche, fresh herbs (alternatively Tk-8 kitchen herbs), seasoned with salt and pepper.
Our tip: It is best to use fresh herbs for a particularly good flavor!