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!
Legal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
Summer is Rosé Time in Provence. Is 2024 a Good Vintage?
July 8, 2025
Now that summer is here, rosé wines will become even more interesting, but what about the rosé wine from Provence vintage 2024? Göran Boman, a wine expert and connoisseur of Provencal wines, recently wrote a post on his blog, “Is Provence Rosé Vintage 2024 Good?” More and more rosé is considered a wine that belongs …
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
No Comment