Tuna pate is an excellent fish appetizer. It can be made for both an everyday table and a festive one. The mass is spread on sandwiches or served separately, in portioned vases.

This pate is made from different types of tuna, fresh and canned, and we will tell you in detail how to prepare it. This snack can be dietary or, conversely, more filling. Cheese, olives, tomatoes and even fresh cucumber are added there.

Be that as it may, the reviews of tuna pate left by chefs and ordinary consumers are almost identical: it is very tasty. In addition, these dishes, as a rule, are prepared very quickly and contain many useful substances: cobalt, phosphorus, calcium, chromium, acids important for the body, such as Omega-3, B vitamins.

The easiest way

In order not to go far, let's start with the most unpretentious way of serving such a snack. You can buy ready-made Maguro tuna pate.

This is a fairly high-quality finished product, and consumers respond positively to it. This pate is produced by the Dalpromryba corporation.

The canned food is natural, consists of only fish, there are practically no thickeners. This product belongs to the “Premium” category, but nevertheless it can be found in the chain of the most budget supermarkets, for example in Pyaterochka.

This pate will appeal to fish lovers. It is moderately salty, you can hear black pepper from the seasonings. You can serve this product on the table if you really don’t have time.

To do this, you just need to open the jar. If you do not use all the product, cover the container with a plastic lid and store in the refrigerator.

Some consumers prefer another tuna pate - Argeta. This Slovak company is famous for its canned fish. Consumers claim that this pate is more tender than the Russian one. On the other hand, the price of a 100-gram jar starts at 100 rubles. Well, now let’s look at how to make this wonderful snack yourself.

From canned fish

In order to quickly prepare tuna pate, you don’t need to go shopping in search of special delights. We only need a jar of fish in its own juice - approximately 300 grams. Well, now let's get down to the process itself.

1. We take our jar, open it, put in the tuna. Drain the juice. Mash the tuna with a fork with a small piece of butter - about 30 grams. You can place the contents of the canned food in a blender - then the pate will come out more tender.
2. Add 4 tablespoons of sour cream. Some chefs recommend a slightly different dressing. They suggest taking 2 spoons of sour cream and two of mayonnaise, so that it is 50/50.
3. For satiety, you can add two boiled eggs, very finely chopped.
4. Squeeze the juice from one small lemon (or better yet, lime).
5. Now add a little fresh chopped cilantro, salt and black (or white) pepper.
6. Mix everything again and put it in the refrigerator.

After an hour, the snack can be spread on sandwiches. Neutral or salty crackers, as well as bagels, go perfectly with it.

An interesting version of this pate is a tuna ball. It is prepared in approximately the same way, sometimes with the addition of cream or processed cheese. Just beat the mixture until completely smooth, and then form it into a ball. In order to keep its shape, it should stand in the refrigerator for 5-6 hours.

Holiday option

Canned tuna pate can also be turned into a delicious dish. Then it is better to serve it with fried toast and wine. It is prepared, in principle, in the same way as in the previous recipe, in a hurry, but with some secrets.

Instead of sour cream, you can use cream and soft curd cheese. Approximately 2 tablespoons of cream will do. Take 100 grams of cheese. Then prepare it as follows:

1. Finely chop 5 pieces of sun-dried tomatoes.
2. Add 1 teaspoon of Dijon mustard and honey to the tuna.
3. Beat it all in a blender until smooth.
4. Finely chop a handful of olives and some fresh basil.
5. Add to the pate, salt, sprinkle with a mixture of peppers.
6. Add lemon or lime juice and stir.
7. Now put it in the refrigerator for half an hour. You can toast for now!

It is best to drizzle the sandwiches with a little olive oil.

Diet option

Those who count calories can also afford this snack. Dietary tuna pate is made this way.

1. We take one large jar or 5-6 70-gram canned fish. Knead the contents well in one container.
2. Drain the juice, but add a little water - 50 g, no more.
3. Finely chop the onion and 4 cloves of garlic.
4. Mix everything and beat 3 eggs into this mixture.
5. Pour the mixture into a heat-resistant glass bowl and bake in the microwave for about a quarter of an hour.
6. Remove when cool. 100 grams of this dish will contain 108 kcal.

For breakfast

It used to be that people ate well in the morning. Times are different now, and people prefer something light for breakfast. So let’s try to cook something original for our morning meal.

Here, for example, is a special recipe for tuna pate for breakfast. The cucumber flavor of this snack is very refreshing. You can take fresh vegetables or capers.

1. Open a 300 gram can of canned tuna in oil.
2. Transfer to a bowl and knead. Add 4 tablespoons of oil from the jar.
3. Let's warm it up further. Add 100 grams of softened butter.
4. Salt and pepper. Beat the mixture in a blender until smooth.
5. To give the pate a sour taste, add a tablespoon of lemon juice. Beat again.
6. You can add creamy curd or soft goat cheese - 2 tablespoons.
7. And now add finely chopped cucumbers or capers. There should also be about 2 tablespoons.

Of course, don’t forget to keep this pate in the refrigerator before serving. You can also stuff hollowed out fresh cucumbers with this appetizer.

The most delicious sandwiches with tuna pate

Many chefs recommend this original French recipe. In addition to canned tuna, smoked salmon is also added there. This pate needs to be prepared in advance, and not at the last moment, as in previous recipes.

1. Mix 160 grams of tuna (canned) without liquid and 150 grams of mascarpone cream cheese.
2. Add two shallots (finely chopped).
3. Chop some dill and basil. Add greens and onions to the tuna and mascarpone mixture.
4. Very finely chop 5-6 slices of smoked salmon.
5. Salt, pepper, put in the refrigerator. It is better to place the snack in a mold beforehand. The pate must remain there for at least six hours. If it sits in the refrigerator overnight, that's even better.

If you are preparing not the French, but the German version of tuna pate with salmon, then instead of cream cheese, add butter to the appetizer, and instead of shallots, add several chopped cloves of garlic. Lemon juice is also poured into the mixture and grated zest is added. Decorate the pate with a slice of citrus fruit and a sprig of parsley.

What to do with tuna carcass

This king of the seas, unfortunately, is a rare guest in our stores in fresh or even frozen form. But if you happen to buy a carcass, know that the most delicious and fatty flesh is the flesh at the bottom of the fish.

Pate is mainly prepared from it. The rest of the meat of this fish is good for frying and baking. First of all, we must cut the carcass.

By the way, Asian residents believe that this fish cannot have waste. As usual, the tuna is gutted, washed, and the head and fins are cut off. Fish broth is prepared from them. The tuna is then cut along the back so that there are three layers. This is the fillet below the bones, above and the actual spine with ribs. Soup is also prepared from the last - middle - layer. And fillet meat is good for frying and baking. But it is also suitable for preparing snacks.

Tuna pate: original recipe

1. Cut the tuna fillet (250 grams) into cubes - preferably the lower fatty part.
2. Grind 2 cloves of garlic and two potatoes in the same way as the fish.
3. Let it all cook for 10 minutes. The potatoes should become soft. Give a minimum amount of water to just cover the fish and vegetables. Turn the gas down to minimum.
4. Finely chop half a bunch of fresh herbs and a few olives.
5. Add all this to the cooked tuna and potato mixture.
6. Add 1-2 tablespoons of olive oil and lime juice. Salt and pepper.
7. Now grind everything using a blender until smooth.

Sandwiches with this pate are best decorated with radishes and lettuce, as well as lingonberries and rosemary sprigs.

Canned fish is an excellent product for making pates at home. Canned sardine, saury or tuna can turn into a delicious homemade fish pate in just a few minutes. Of all the types of homemade pates, I really like all kinds of canned tuna pates. It makes not only delicious, but also stuffed eggs and canapés. In addition, it can be used as a filling for a large number of snack cakes.

I would also like to note the fact that according to different recipes, the taste of the pate is completely different. Today I would like to offer you a step-by-step recipe for making quick tuna pate with melted cheese, as well as a selection of other equally delicious recipes. To prepare this at home you will need a minimum set of products.

• T canned ounce – 1 can,
• Processed cheese – 1 pc.,
• Mayonnaise – 2 tbsp. spoons.

Tuna pate with melted cheese - recipe

Grate the processed cheese on a medium or fine grater.

Mash the canned tuna pieces into a paste with a fork.

Place grated cheese in a bowl with the fish.

Stir the fish and cheese mixture with a fork.

Add mayonnaise to it.

Add spices. I have a mixture of Provencal herbs with paprika and ground black pepper.

Mix the tuna pate with the melted cheese well again.

As you can see, the consistency of the pate is not too thick, but you shouldn’t worry about this, since after standing in the refrigerator for just a couple of hours, the pate will become thicker and acquire a paste-like consistency. Transfer the finished mixture into a sterile jar and seal it tightly with a lid. Store the tuna and cream cheese spread in the refrigerator for no more than 5 days. Enjoy your meal.

Tuna pate with melted cheese. Photo

Other options for tuna pate.

Ingredients:

• Tuna, canned in its own juice – 1 can,
• Cream cheese – 4 tbsp. spoons,
• Ground black pepper,
• Lemon juice – 1 teaspoon.

Tuna pate with soft cheese - recipe

Drain the juice from canned tuna. Place it in a blender bowl. Add ground black pepper. Add a teaspoon of lemon juice. Add cream cheese. Beat everything thoroughly for 2-3 minutes.

Ingredients:

• Capers – 5-7 pcs.,
• Eggs – 1 pc.,
• Butter – 100 gr.,

Tuna pate with butter - recipe

Place the canned tuna pieces into the blender bowl. Remove the shell from the boiled egg. Cut into 4 pieces. Place in a blender with the fish. Add chopped butter and capers. Grind the ingredients for the pate in a blender for 2-3 minutes.

Ingredients:

• Canned tuna – 1 can,
• Mustard – 1 tbsp. spoon,
• Philadelphia cheese – 100 gr.,
• Dried Provençal herbs – 5 g.,
• Olives – 4-5 pcs.,
• Sun-dried tomatoes – 2-3 pcs.

Tuna pate with sun-dried tomatoes - recipe

Place canned tuna pieces into a blender bowl. Add mustard, soft Philadelphia cheese, olives and sun-dried tomatoes. Add Provençal herbs. Grind the pate until smooth.

Ingredients:

• Canned tuna – 1 can,
• Ricotta – 80 gr.,
• Olives – 5-8 pcs., (to taste),
• Butter – 50-60 gr.,
• Lemon juice – 1 teaspoon,
• Black pepper - a pinch

Italian tuna pate with olives - recipe

Ricotta cream cheese, slightly sweet in taste, is perfect for making tuna pate. Again, this version of tuna pate with olives and cream cheese will be prepared using a blender. Place the canned tuna pieces into a blender bowl. Add butter, cheese, lemon juice and olives. Sprinkle all ingredients with ground black pepper. Beat at low speed for 2-3 minutes.

Recipe for tender tuna, bean and olive pate with step-by-step photographs. The pate is prepared very quickly, since all the ingredients for this dish are already ready for use. Tuna goes well with red beans; by the way, you can use both canned beans and cooked ones yourself. For the tuna pate, instead of olives, I used olive paste brought from my last vacation. Tuna and bean paste can be used as a spread for sandwiches, as well as a filling for pancakes or. The calorie content of one serving of tuna, bean and olive pate (100 grams) is 98 kcal, the cost of a serving is 19 rubles. Chemical composition of one serving of pate: proteins - 14 grams; fats - 1 gram; carbohydrates - 7 grams.

Ingredients:

To prepare the pate we will need (for 4 servings):

canned tuna - 180 grams; canned red beans - 200 grams; olives or olive paste - 20 grams.

Preparation:

Open the can of beans, drain the liquid from the can, rinse the beans in cold water, let the water drain.

Drain the liquid from the canned tuna and mash the tuna with a fork.

Combine tuna with canned red beans.

Using a blender, blend the tuna and beans until smooth.

Add olive paste to the tuna and bean mixture. Olive paste is crushed olives with the addition of oil and spices. If you use regular canned olives, then grind them using a blender along with beans and tuna. It is worth noting that olives or olive paste (at least in Greece or Cyprus) are quite different in taste from those olives sold in Russia. Greek olives have a stronger flavor and tend to be saltier.

By the way, no salt is added to the pate, since all the ingredients for the pate are already quite salty.

Small sandwiches are a great snack on the holiday table or a quick snack during the working day. All kinds of pate spreads are very good for sandwiches. I like to make such spreads myself, I know what I put in it, and the taste is much more interesting. I was also very pleased with this pate, the sandwiches turned out very nice, and the pate was delicious, with a fresh, slightly spicy taste that stimulated the appetite.

Ingredients:

• 1 can canned tuna
• 1 package of soft cream cheese (for example, Natura light cheese 150 g without additives)
• 1 small shallot or red onion
• 1 clove of garlic
• freshly ground black pepper
• 2-3 sprigs of dill and parsley
• 1 tsp capers
• lemon juice and zest of ¼ lemon
• 7-8 quail eggs
• dill sprigs for decoration
• bread for sandwiches.

Preparation

Open the can of tuna and drain all the liquid. Remove the fish with a spoon and transfer to a cup. Unpack the cheese and add to the tuna, mix everything a little.

Peel the onion and garlic and chop very finely (the garlic can be grated). Add to the bowl with the cheese and tuna. Remove the zest from the lemon with a grater and squeeze out the juice, add everything to the pate.

Add finely chopped herbs, salt and pepper to taste to the pate. Finely chop the capers and add to the pate. Not everyone here likes capers, so I just decorate sandwiches with them. For those who don’t like them, they are easy to remove, but they add piquancy and flavor to this pate.

Stir the pate and put it in the refrigerator for half an hour.

Cut the bread into small pieces and fry on both sides in a dry frying pan. Boil the quail eggs (put in cold water and put on fire, cook for about 12 minutes from the moment you put on the fire). Cool and peel the eggs. Spread the pate on the bread, garnish with half the eggs and a sprig of dill.