Easy Tuna Appetizer: Pâté au Thon
Appetizer · David Scott Allen · Provencal Recipes · TasteIn David’s Cocoa and Lavender post for Pâté au Thon he turns ordinary canned tuna into a masterpiece. The full recipe is below for what might just become your go-to “impress the guests” appetizer.
Pâté au thon
An easy recipe that can be prepared the day before, and the extra (few) steps for decorating will ensure your guests rave about your abilities in the kitchen.
Ingredients
- 2 10oz cans Canned White Tuna packed in olive oil, drained
- 16 tbsp unsalted butter softened
- 1/4 cup heavy cream (35%)
- 1 lemon for finely grated zest
- 1/4 cup fresh lemon juice
- 1/4 tsp Cayenne
- 6 anchovy fillets drained
- 3 tbsp capers rinsed and drained
- sea salt
- freshly ground black pepper
- 1 tsp Hungarian sweet paprika optional (for garnish)
- 2 tbsp fresh parsley finely chopped, optional (for garnish)
- Toast or crackers for serving
Instructions
- Line a 5 1/2-inch by 3 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang.
- In the bowl of a food processor, combine the tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and the 3 tablespoons of capers.
- Season with salt and pepper and process until smooth.
- Spoon the pâté into the loaf pan and smooth the top.
- Spoon any remaining pâté into a small crock for a more casual presentation.
- Cover with the loaf pan overhanging pieces of plastic wrap, and cover the crock with additional plastic wrap, and refrigerate until firm, at least 8 hours or overnight.
- Unwrap and unmold the pâté onto a serving dish.
- Optional: To decorate the unmolded pâté , place two pieces of paper – approximately 5-inches by 2 inches – on top of the pâté about 1/4 inch apart, pressing slightly to get good, clean edges.
- Sprinkle the paprika on the1/4-inch strip of pâté, then gently remove the paper on both sides.
- Cut a 5-inch by 1/4-inch strip of paper to cover the paprika.
- Press the chopped parsley onto the pâté, and remove the strip of paper covering the paprika.
- Let sit at room temperature for 30 minutes before serving. Serve with toast or crackers.
Notes
This is an easy appetizer that can be prepared the day before, with minimal fuss the day of. However, David is certain that using tuna packed in olive oil (not water) is the key to making sure this dish has the best flavour.
Tried this recipe?Let us know how it was!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Allez! Allez! Provence en VéloNext Post
Letter from Nice FranceRelated Provence Articles
Slow-roasted Tuna and Fennel Salad
January 15, 2021
One of our favourite dishes from the Mediterranean is a salad of octopus, potatoes, celery, and olives, flavoured with extra virgin olive oil and lemon. We made it when we were in Venice years ago. My “chore” today for Provence WineZine, was to pair a summer salad with a rosé from Commanderie de la Bargemone. …
Savoury Olive Cake Appetizer
April 6, 2016
Today we’re sharing with you a delicious recipe made of Provençal ingredients that will be perfect for your aperitif along with a glass of Rosé (or 2!). Here is a recipe for a savoury olive cake or bread, that can be eaten on its own or even replace the bread for your dinner.…
Appetizer Tomato, Olive and Goat Cheese Tarts
September 16, 2020
This appetizer, a Provence Gourmet recipe for tomato, olive and goat cheese tarts, is delicious. We prepared the tarts for a starter course during one of Gilles Conchy’s cooking classes. If you are looking for hands-on, fun classes in Provence, then look no further. Gilles puts you to work preparing traditional Provencal recipes and some …
French Christmas Soup Made with Chestnuts
December 6, 2021
The holidays call for rich dishes full of flavour and lots of love. This quick and easy Christmas soup is packed full of sweet earthy flavours that you can pair with duck confit or shredded pork rillette (or even no meat at all, for the vegetarians!). Chestnuts are highlighted in this delicious soup, a nut …
No Comment