Classic & Easy Pâtés
Tuna & Herb Pâté
- Yield
- approx. 455 g
- Prep
- 10 min
- Resting / chilling
- 30 min
- Total time
- 40 min
Ingredients
- 240 g oil-packed tuna, well drained — combined drained weight from 2 cans
- 150 g pasteurized full-fat cream cheese
- 40 g prepared mayonnaise
- 15 ml lemon juice
- 6 g fresh chives, chopped
- 6 g fresh parsley, chopped
- 4 g fresh dill, chopped
- fine salt — to taste
- white pepper — to taste
Method
- Drain the tuna to a total of 240 g and break it up with a fork.
- Mix cream cheese and mayonnaise until smooth; fold in the tuna without pureeing it completely.
- Add lemon juice, chives, parsley, and dill. Adjust salt and white pepper.
- Cover and chill for 30 minutes. Expected final yield: about 455 g.
How to serve: Serve in a small bowl, creamy with fine tuna flakes still visible and the three herbs appearing as green flecks.
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