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!
Full-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
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
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.…
Everyone Loves Madeleines Salées Try this Savoury Version
July 18, 2018
This recipe for Madeleines Salées uses ingredients more typical of Provence - olive oil, tomatoes, cheese, basil and thyme. These little bites are perfect with some chilled Provencal rosé.…
How to Make a Charcuterie Cheese Board
June 22, 2020
Sometimes when life calls for relaxed, stress-free dining, try an indoor picnic. Make a charcuterie cheese board as an appetizer or add more ingredients for a light meal - apéro dinatoire.…
Sourdough Toasts with Melted Cheese, Figs and Grapes
May 25, 2022
Sourdough Toasts with Melted Cheese, Figs and Grapes are an easy-to-make appetizer, starter or a main course with a crunchy green side salad. Our La Réserve, Maison Mirabeau’s first cuvée from Domaine Mirabeau, is a lovely food-friendly rosé. Due to its rich and creamy character, it will pair very nicely with creamy cheeses. Read more …
No Comment