Tuna Pate

tuna pate

Tuna Pate is just so easy and quick!

  • 5 minutes to prepare.
  • Ingredients from the store cupboard.
  • Make it ahead – it will be fine in a sealed container and kept in the fridge for a couple of days.
  • Versatile – use for Tapas, Mezze, hors d’oevre, sandwiches, with salad.
  • Use it even as the protein for a main course, perhaps as a filling for baked potatoes?

The recipe, I will give you here is the bare bones – 4 ingredients – but there are lots of variations

  • Instead of the butter, I used to bind it this time, you could substitute cream cheese, crème fraiche, mayonnaise.
  • Add finely chopped onions, capers, chopped parsley.

KEY POINTS Preparation time : 5 min Cooking time : None  Difficulty? : Easy   Freezing? : No Portions : 4 as a tapas or 2 as a main course.

Printable Recipe



  • 185g can tuna fish in brine, drained
  • 50g unsalted butter, softened
  • lemon juice – about 1 teaspoon
  • freshly ground black pepper

The eagle eyed among you will note a jar of olives shown above.  This picture was taken on a previous occasion when I forgot to photograph the finished dish!

  1. Place all ingredients in an electric blender or food processor, adding pepper to taste.  A fork will do the trick but take longer.
  2. Work until smooth, transfer to a dish & chill for about 2 hours, or until required.
  3. Serve garnished with lemon slices.


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