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Tuna Pâté & Sardine Pâté

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup of pâté
Author Margaret Bose Johnson

Ingredients

For the Tuna Pâté

  • ½ cup (113gms) salted butter, at room temperature
  • 1 tin (104 grams drained weight) best quality oil-packed tuna, drained (I like Rio mare brand)
  • 2 oil-packed anchovy fillets drained
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon mild smoked paprika
  • pinch of piri piri seasoning or cayenne pepper

For the Sardine Pâté

  • ½ cup (113gms) salted butter, at room temperature
  • 1 tin (120gms) oil-packed sardines (Portuguese if possible), drained
  • 2 teaspoons tomato paste
  • 1 teaspoon dijon mustard
  • ½ teaspoon mild smoked paprika
  • pinch of piri piri seasoning or cayenne pepper
  • 2 tablespoons chopped fresh parsley optional

Instructions

To Make the Tuna Pâté

  • Add all the ingredients to a food processor or mini chopper and blend to a smooth paste. Alternately you can use a handheld blender.
  • Pack into a small crock. Keeps refrigerated for 4 to 5 days, but remove from the fridge to come to room temperature well before using.
  • Makes 1 cup.

To Make the Sardine Pâté

  • Place all ingredients but the parsley into a food processor or mini chopper and blend to a smooth paste. Alternately you can use a handheld blender. Add the parsley and pulse just to combine.
  • Pack into a small crock. Keeps refrigerated for 4 to 5 days, but remove from the fridge to come to room temperature well before using.
  • Makes 1 cup.

Notes

Make sure you use a good quality tuna packed in oil, and if making the sardine pâté, try making it with smoked sprats or sardines, too. Yummy. If your cans of sardines or tuna are bigger or smaller than in the recipe below, just use a bit more or less butter in ratio to the fish.
Depending on how chilled your butter is, these pâtés can be more firm or more soft and spreadable.
Tuna and sardine pâté freeze well for up to 3 months.  Pack into an airtight container to freeze, or scrape the pâté onto a piece of plastic food wrap or parchment paper and roll it into a cylinder, twisting the ends. Then store the cylinder in a sealed plastic bag in the freezer. Slice off a portion as needed and allow to defrost before using.