Tuna Pâté

Tuna pâté is a simple and flavorful appetizer, great to spread on toast for an aperitif or as a filling for sandwiches. Here’s how to prepare it.

Ingredients

• 200 g of oil-packed tuna, drained
• 100 g of fresh ricotta or cream cheese
• 1 tablespoon of salted capers, desalted
• 1 tablespoon of fresh lemon juice
• A few drops of Tabasco (optional)
• Salt to taste
• Pepper to taste
• Chopped parsley for garnish (optional)

Preparation

1. Start by draining the tuna well from the preservation oil.
2. Put the tuna in a mixer together with the ricotta or cream cheese, the desalted capers, and lemon juice.
3. Blend everything until you obtain a smooth and homogeneous cream. If you want to add a touch of character, you can include a few drops of Tabasco.
4. Taste and adjust with salt and pepper according to your liking.
5. Transfer the pâté to a bowl and, if you like, garnish with chopped parsley.
6. Cover with plastic wrap and let it rest in the fridge for at least one hour before serving so that the flavors meld together well.

This pâté can be kept in the refrigerator for 2-3 days, but it’s so good that I doubt it will last that long!

Curiosity

Tuna pâté is a versatile preparation; you can also use it as a base for a tasty cold pasta by adding perhaps some sliced olives and fresh cherry tomatoes, for a quick and delicious summer lunch.