Appetizer
Tuna Pâté
About this dish
A proper British tuna pâté, creamy and rich with a hint of lemon and herbs. Perfect for spreading on warm toast or as a stylish starter.
This is the sort of thing that makes a simple lunch feel rather special.
Ingredients
UK and US measurements are both included for every recipe.
canned tuna in oil
protein2 (140 g each) cans, drained
Imperial measurement: 2 (5 oz each) cans, drained
unsalted butter
dairy100 g
Imperial measurement: 1/2 cup (1 stick) / 3.5 oz
cream cheese
dairy200 g
Imperial measurement: 3/4 cup plus 2 tablespoons (7 oz)
lemon, zest and juice
fruit1/2 lemon, zested and juiced
fresh chives
herb2 tablespoons, finely snipped (plus extra for garnish)
salt
seasoning1/2 teaspoon, or to taste
ground black pepper
spice1/4 teaspoon, plus more for serving
Worcestershire sauce
seasoning1/2 teaspoon
Method
Combine ingredients
5 minutesIn a food processor, add the drained tuna, butter, cream cheese, lemon zest, lemon juice, chives, salt, pepper, and Worcestershire sauce if using. Pulse until smooth and creamy, scraping down the sides as needed.
Adjust seasoning
2 minutesTaste and adjust seasoning with more salt, pepper, or lemon juice if you prefer a brighter flavour.
Chill to set
30 minutesSpoon the pâté into a serving dish or ramekins. Smooth the top, cover, and refrigerate for at least 30 minutes to allow the flavours to meld and the pâté to firm up.
Garnish and serve
5 minutesBefore serving, sprinkle with extra snipped chives and a cracked black pepper. Serve with warm toast, crusty bread, or crisp crudités.
Equipment
- Food processor
- Mixing bowl
- Rubber spatula
- Serving dish or ramekins
Nutrition facts
Tips
- If you prefer a lighter pâté, substitute half the butter with Greek yogurt, but note it will be less rich and slightly more tangy., Make this up to two days ahead, store it covered in the refrigerator and give it a good stir before serving.
- For a chunkier texture, mix the ingredients by hand in a bowl rather than whizzing them in a food processor.
Serving suggestions
- Serve chilled with warm toasted baguette slices, oatcakes, or cucumber spears. Garnish extra with lemon wedges and a few peppery watercress leaves.
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Recipe by
Harriet Pembroke
Specialises in British cuisineHarriet makes scones with clotted cream and jam (cream first, then jam — she is a Cornish loyalist).
Describe yourself in three words: Proper, creamy, scone wars.