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!
Coteaux d’Aix-en-Provence – Montagne St. Victoire: Full-day Wine tour from Marseille
Embark on a full-day wine tour from Marseille or its surrounding cities to the captivating Coteaux d'Aix-en-Provence, the westernmost vineyards of Provence.
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
Salade Niçoise Tastes of the Mediterranean
November 10, 2016
Salade Niçoise Tastes of the Mediterranean it is yet another variation on a wonderful light salad that takes advantage of the season's best tomatoes and potatoes.…
Recipe for Green Olive Tapenade from Provence
August 20, 2015
Olive trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. At 4,500 tons per year, France is not considered a large global producer. However, the quality is considered to be excellent. The Provence Gourmet shares his recipe for …
White Bean and Tuna Salad for Summer Meals
June 30, 2022
When it comes to Mediterranean cuisine, the “borders” are blurry. Long before the EU made inter-European travel more flexible, culinary influences moved organically between countries. The following recipe for White Bean and Tuna Salad is a perfect example, as it could just as easily appear on a menu in Marseille as in Capri. This traditional …
Radish Green Olive Tartare on Sourdough a Tangy Appetizer
August 17, 2018
This appetizer requires no cooking, which is perfect for a hot summer day. The preparation time is limited and the combination of red radish with green olive makes for a lovely tangy "tartare." Enjoy the combination on top of fresh bread with a glass of chilled Mirabeau rosé and these other starters.…
No Comment