Tuna Spread (Pate) Recipe

This tuna spread is rich, creamy and made without mayonnaise. It’s delicious in sandwiches, on toast, as a snack or appetizer.

Course Lunch

Cuisine International

Prep Time 5

Cooling time 1

Total Time 1 5

Servings servings

Calories 107kcal

Drain the tuna by placing a sieve over a bowl and pouring the entire contents of the can into the sieve. Squash the tuna with the back of a spoon to get rid of excess moisture (do this as thoroughly as possible).
Place all the ingredients in a food processor.
Pulse until the mixture is smooth and creamy.
Transfer the tuna spread into a bowl and add more pepper if needed. Cover and refrigerate for 1 hour (or until the mixture is firm) before serving.

Use a food processor/hand blender to ensure the pate is super smooth.
Do NOT add any salt into the spread. Canned tuna usually contains salt (as does cream cheese) so you probably won’t need to add any. But you can be generous with the pepper.
Refrigerate the pate for 1 hour (or until firm) before serving.
Keep your tuna spread covered, refrigerated for up to 4 days.
Freeze for up to 3 months.