Easy Tuna Appetizer: Pâté au Thon
In 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.
- 2 10oz cans Canned White Tuna packed in olive oil, drained
- 16 tbsp Unsalted Butter softened
- 1/4 cup Heavy Cream
- 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
- 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.
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!