Mix the cream, eggs and crackers in a bowl. Allow to set for five minutes and add the tuna and onion. Mix in a blender and season with salt and pepper.
Pour the mixture into a previously buttered baking pan and cook in the preheated oven at medium temperature for one hour.
Release the pâté from the baking pan and turn over into a plate or dish. Allow to cool.
For the sauce: stem half of the rough bindweed fruit and sauté in a frying pan with butter. Season with salt and pepper, add white wine, reduce to half and add water. Finally, add sugar and the rest of the rough bindweed fruit, cook for a few more minutes and remove from the heat.
Serve in a plate with walnuts and sauce.
