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Tuna pate canned

Canned Tuna Pâté

A great topping for bread and a filling snack. You might ask, "Why make pâté out of canned tuna when it's perfectly good straight from the can?" Because this pâté is a wonderful way to mix up your routine — and it costs about half of what a similar spread would run you at the store.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Canned tuna (reserve the liquid from the can)

200

Onion

Salt

Ground hot pepper

Vegetable oil

Hard cheese

Egg (hard-boiled in advance)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 17 g

Fats 40 % 12 g

Carbohydrates 3 % 1 g

179 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

First, tip the tuna into a tall blender cup. Don't pour off the liquid from the can just yet — you'll use it later to get the pâté to the right consistency.
Step 2:

Peel and finely chop the onion, then fry it in the oil until soft. Add the onion to the blender cup.
Step 3:

Peel the hard-boiled egg and cut it into a few pieces so it blends easily. Add it to the blender cup.
Step 4:

Grate the cheese on the fine side of a grater and add it to the rest. Season the pâté with salt and pepper to taste. Stir in three or four tablespoons of the reserved liquid from the tuna can so the pâté isn't dry. The exact amount is hard to pin down — go by eye, since every tuna is different. I added four tablespoons.
Step 5:

Using an immersion blender, blend everything thoroughly into a smooth, thick pâté.

Mine turned out really tasty. The one thing I'd change: since I love onion (especially fried), next time I'll add twice as much — this time it came through, but only faintly, and I wanted more. You could also experiment with a little chopped pickle stirred in; I can't say how it would look color-wise, but I think it would taste great. Fresh dill makes a nice addition too. One warning: this time I got burned by a sneaky canned-food label. It said "tuna chunks" with a lovely pink fillet pictured — but the can was full of whole pieces with the backbone and bones still in, which I had to pick out. A small thing, but annoying. So choose your canned fish carefully; boneless tuna packed for salads is your best bet. This pâté keeps in the refrigerator for up to two days. Enjoy!