Creamy Tuna Pâté
Creamy tuna pâté is one of those quietly, seriously brilliant recipes. It’s easy. It’s elegant. And far more delicious than it has any right to be. Here, it’s transformed into something thick, smooth and creamy, with little pops of crunch from chopped gherkin, a good garlicky punch, and just the right amount of zesty zing.
Ingredients
- 2 cans (5oz/145g per can) tuna in brine or spring water
- 3 ounces (90g) full-fat cream cheese
- zest from 1/2 large lemon
- 1 tablespoon fresh lemon juice (or more to taste)
- 1 teaspoon garlic paste (or crushed/minced garlic)
- salt and black pepper to taste (be generous with the pepper)
- 1 tablespoon finely diced gherkin (dill pickle)
- 1 tablespoon chives, finely chopped
Instructions
- 1
Drain the tuna thoroughly. Place it in a colander and press down firmly with a fork until no more liquid comes out.
- 2
Add the drained tuna, cream cheese, lemon zest, lemon juice, garlic paste, salt, and pepper to a food processor.
- 3
Blend until smooth and creamy, but not completely puréed.
- 4
Transfer the tuna pâté to a bowl, fold in the chopped gherkin and chives, and taste for seasoning. Adjust if needed.
- 5
Refrigerate for at least 30 minutes before serving for the best flavour and texture.
- 6
Optional: Use a spoon to swirl the top of the pâté and drizzle with a little extra virgin olive oil before serving.
Cook it from the original
This recipe comes from thecinnamonjar.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thecinnamonjar.com