Canned tuna and egg pate. Cooking tuna pate: recipes with photos

Small sandwiches are a great snack on the festive table or a quick snack during the working day. All sorts of spreads-pates are very good for sandwiches. I like to make such spreads myself, I know what I put there, and the taste is much more interesting. I was also very pleased with this pate, the sandwiches turned out to be very nice, and...

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Tuna pate is a great option for a fish snack. It can be made both for the everyday table and for the festive one. The mass is spread on sandwiches or served separately, in portioned vases.

They make such a pate from different types tuna, fresh and canned, and we'll show you how to cook it in detail. This snack can be dietary or, conversely, more satisfying. Cheese, olives, tomatoes and even fresh cucumber are added there.

Be that as it may, the reviews of tuna pate left by culinary specialists and ordinary consumers are almost identical: it is very tasty. In addition, these dishes are usually prepared very quickly and contain a lot of useful substances: cobalt, phosphorus, calcium, chromium, acids important for the body, such as Omega-3, B vitamins.

The easiest way

In order not to go far, let's start with the most unpretentious way of serving such an appetizer on the table. You can buy ready-made Maguro tuna pate.

It's good enough finished product, and consumers respond positively about it. The corporation "Dalpromryba" produces such a pate.

Canned food is natural, consists of one fish, there are practically no thickeners. This product belongs to the Premium category, but nevertheless it can be found in the network of the most budgetary supermarkets, for example, in Pyaterochka.

Fish lovers will love this pate. It is moderately salty, black pepper is heard from seasonings. You can serve such a product on the table if you really don’t have time at all.

To do this, you only need to open a jar. If you do not use the entire product, then cover the container with a plastic lid and store in the refrigerator.

Some consumers prefer another tuna paté, Argeta. This Slovak company is famous for its canned fish. Consumers claim that this pate is more tender than Russian. On the other hand, the price of a 100-gram jar starts at 100 rubles. Well, now let's look at how to make this wonderful snack yourself.

From canned fish

In order to quickly cook tuna pate, you do not need to go shopping in search of special delights. We only need a jar of fish in its own juice - approximately 300 grams. Well, now let's get down to the process itself.

1. We take our jar, open it, spread the tuna. Drain the juice. Mash the tuna with a fork with a small piece butter- about 30 grams. You can put the contents of canned food in a blender - then the pate will come out more tender.
2. Add 4 tablespoons of sour cream. Some chefs recommend a slightly different dressing. They offer to take 2 tablespoons of sour cream, and two - mayonnaise, so that it is 50 to 50.
3. For satiety, you can add two boiled eggs, very finely chopped.
4. Squeeze juice from one small lemon (or better lime).
5. Now add a little fresh chopped cilantro, salt and black (can be white) pepper.
6. Mix again and put in the refrigerator.

After an hour, the snack can be spread on sandwiches. Perfect with neutral or salty crackers, as well as bagels.

An interesting variant of such a pate is a ball of tuna. It is prepared in approximately the same way, sometimes with the addition of cream or processed cheese. Only the mixture is beaten until completely smooth, and then a ball is formed from it. In the refrigerator, in order to keep its shape, it must stand for 5-6 hours.

Festive option

Canned tuna pate can be turned into delicacy dish. Then it is better to serve fried toast and wine with it. It is prepared, in principle, in the same way as in the previous recipe, on hastily but with some secrets.

Instead of sour cream, you can use cream and soft cottage cheese. Cream will go about 2 tablespoons. They take 100 grams of cheese. Then we cook as follows:

1. 5 pieces of sun-dried tomatoes, finely chopped.
2. Add 1 teaspoon Dijon mustard with honey to the tuna.
3. Blend it all in a blender until smooth.
4. Finely chop a handful of olives and some fresh basil.
5. Add to the pate, salt, sprinkle with a mixture of peppers.
6. Add lemon or lime juice and stir.
7. Now put in the fridge for half an hour. In the meantime, you can toast!

Sandwiches are best sprinkled with a little olive oil.

diet option

Those who count calories can also afford this snack. Dietary tuna pate is made in this way.

1. We take one large jar or 5-6 70-gram canned fish from this fish. Well knead the contents in one container.
2. Drain the juice, but add a little water - 50 g, no more.
3. Finely chop the onion and 4 garlic cloves.
4. Mix everything and beat 3 eggs into this mixture.
5. Pour the mixture into a heat-resistant glass bowl and bake in the microwave for about a quarter of an hour.
6. Take it out when it's cold. In 100 grams of such a dish there will be 108 kcal.

On breakfast

It used to be that people ate well in the morning. Now times are different, and for breakfast they prefer something light. Therefore, we will try to cook something original for the morning meal.

For example, special recipe tuna pate for breakfast. The cucumber flavor of this appetizer is very refreshing. Can be taken fresh vegetables or capers.

1. We open a 300-gram can of canned tuna in oil.
2. Transfer to a bowl and stir. Add 4 tablespoons of oil from the jar.
3. We stretch further. Add 100 grams of softened butter.
4. Salt, pepper. Beat the mass in a blender until smooth.
5. To give the pate a sour taste, pour in a tablespoon of lemon juice. Whisk again.
6. You can add cottage cheese cream or soft goat cheese - 2 tablespoons.
7. And now add finely chopped cucumbers or capers. They should also be about 2 tablespoons.

Of course, do not forget to keep such a pate in the refrigerator before serving. You can also stuff hollowed-out fresh cucumbers with this appetizer.

The most delicious sandwiches with tuna pate

Many chefs recommend this French original recipe. In addition to canned tuna, smoked salmon is also added there. Such a pate must be prepared in advance, and not at the last moment, as in previous recipes.

1. 160 grams of tuna (canned) without liquid and 150 grams of mascarpone cream cheese mix.
2. Add two shallots (finely chopped).
3. Chop some dill and basil. Add the greens and onions to the tuna and mascarpone mixture.
4. Very finely chop 5-6 slices of smoked salmon.
5. Salt, pepper, put in the refrigerator. Pre-appetizer is better to put in the form. The pate must be there for at least six hours. If it sits in the fridge all night, that's even better.

If you are cooking not the French, but the German version of the tuna pate with salmon, then butter is added to the appetizer instead of cream cheese, and a few chopped garlic cloves instead of shallots. Lemon juice is also poured into the mixture and the grated zest is added. Decorate the pate with a slice of citrus fruits and a sprig of parsley.

What to do with tuna carcass

This king of the seas, unfortunately, is a rare guest in our stores in fresh or even frozen form. But if you still happen to buy a carcass, know that the most delicious and fatty is the flesh at the bottom of the fish.

Pate is mainly prepared from it. The rest of the meat of this fish is good for frying and baking. First of all, we must butcher the carcass.

By the way, Asians believe that this fish cannot have waste. As usual, the tuna is gutted, washed, cut off the head and fins. They make fish broth. Then the tuna is cut along the back in such a way that three layers are obtained. This is a fillet below the bones, above and the actual spine with ribs. Soup is also prepared from the last - middle - layer. And fillet meat is good for frying, baking. But it is also good for making snacks.

Tuna Pate: The Original Recipe

1. Dice the tuna fillet (250 grams) - preferably the lower fatty part.
2. 2 cloves of garlic and 2 potatoes, chop in the same way as the fish.
3. Let it all boil for 10 minutes. The potatoes should become soft. Give a minimum of water to just cover the fish and vegetables. Turn the gas down to minimum.
4. Finely chop half a bunch of fresh herbs and a few olives.
5. Add it all to the boiled tuna and potato mixture.
6. Pour in 1-2 tablespoons of olive oil and lime juice. Salt, pepper.
7. Now grind everything with a blender until smooth.

Sandwiches with such a pate are best decorated with radishes and lettuce, as well as lingonberries and rosemary sprigs.

Step-by-step recipes for making tuna pate: classic, quick in three minutes, with curd cheese, sun-dried tomatoes and olives, Croatian style, tuna and ricotta pate, with vegetables, homemade yogurt

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

12 gr.

5 gr.

carbohydrates

116 kcal.

Option 1: Classic Tuna Pate Recipe

Delicate pate is ideal for a light snack. It can be spread on bread, loaf or regular bread. You can cook tuna pate in different ways, we will look at interesting and proven recipes. Let's start with classic version, then we will cook a three-minute pate in a hurry and offer several options.

Ingredients:

• two hundred grams of canned tuna;
• two eggs;
• one potato tuber;
• one table of mayonnaise lodges;
• four sprigs of parsley;
• two pinches of salt;
• two pinches of black pepper.

Tuna Pate Recipe Step by Step

Open a can of canned tuna. Depending on the type of conservation, you need to process the fish. If there are chips in the jar, we grind it through a sieve. Due to the large amount of oil, the pate may turn out to be too oily. If you have tuna in its own juice, just mash with a fork and put in a bowl.

Rinse the eggs and boil hard-boiled in salted water. Then cool completely in ice water and remove the shell.

Grate directly into a bowl with tuna on a fine grater.

Boil potatoes in their skins. Cool and grate in the same way on a fine grater into a common container.

We introduce a little mayonnaise, salt, pepper and pour washed, finely chopped parsley.

Mix everything with a fork until smooth. You can also use an immersion blender, but don't over-purify the pâté.

Spread on toast, bread or loaf. If desired, sandwiches can be decorated with sprigs of greens and slices of fresh vegetables.

Option 2: Quick Tuna Pate Recipe

Let's prepare a three-minute pate from canned tuna. As they say, everything ingenious is simple! Let's add a vigorous note due to table horseradish, sprinkle with lemon juice and introduce a couple of additional ingredients.

Ingredients:

• a can of canned tuna;
• a tea bed a table of horseradish;
• two teaspoons of capers;
• one teaspoon of lemon juice;
• three teaspoons of mayonnaise.

How to quickly cook tuna paté

Open a can of tuna, drain the liquid from it, put the pulp in a bowl. Mash with a fork or lightly beat with a blender.

Add table horseradish, whole capers, sprinkle with lemon juice and a little mayonnaise.

Mix everything with a fork.

Pate is ready! Spread it on slices of bread and appreciate the amazing taste. Only three minutes, and what an interesting snack turned out!

Option 3: Tuna Pate with Cream Cheese, Dried Tomatoes and Olives

It is just right to serve such a pate in a restaurant, and we will cook it at home. The ingredients are perfectly matched and complement each other.

Ingredients:

• two hundred grams of canned tuna;
• one hundred grams of cottage cheese;
• five sun-dried tomatoes;
• a handful of olives without bones;
• a teaspoon of Dijon mustard with honey;
• sprig of parsley;
• teaspoon of lemon juice;
• a pinch of salt and pepper.

Step by step recipe

Arrange all prepared ingredients in front of you on a work surface. Let's tackle the tuna first. Open the jar, drain the liquid and transfer to a bowl. Lightly mash with a fork.

Immediately put sun-dried tomatoes, cottage cheese, Dijon mustard and lemon juice. Blend with a blender until smooth.

Take a handful of pitted olives. Cut each into rings. Wash the parsley, cut off the roots, chop the greens themselves with a knife.

Combine tuna puree with olives and parsley. Stir and cover with foil or cling film.

We remove the tuna pate in the refrigerator for twenty minutes.

Spread on chilled bread. It is quite appropriate to pour a glass of wine with such an appetizer.

Option 4: Croatian Tuna Pate

This recipe originated in sunny Croatia. An interesting combination of ingredients, delicate and mild taste of pate. And we need fresh tuna, not canned.

Ingredients:

• three hundred and fifty grams of fresh tuna;
• head of red onion;
• two garlic cloves;
• two leaves of lavrushka;
• five anchovies;
• one table of lodges of capers;
• bunch of parsley;
• seven table spoons of olive oil;
• ten grams of oil drain.

How to cook

We take a fillet of tuna, cut it into slices.

We take a saucepan, put it on low heat and heat up two tablespoons of oil. We put and warm up the lavrushka.

We lay slices of tuna, fry and salt, pepper to taste.

When ready, turn off the heat and cool the fish completely.

We put the prepared tuna in the blender bowl. Red onion, anchovies, olive oil, rootless parsley, butter and capers.

Punch with an immersion blender for three minutes.

At the end, you can additionally add salt and pepper. Cover with cling film and refrigerate for a couple of hours.

Serve the pate spread on crackers, bread or croutons. Add a thin ring of red onion and a couple of capers for garnish.

Option 5: Tuna Ricotta Pate

For cooking, we need canned tuna in its own juice, Ricotta cheese and a couple of other ingredients. The pate will turn out very tender and tasty.

Ingredients:

• three hundred grams of tuna;
• one hundred and fifty grams of ricotta;
• zest of one lemon;
• bunch of parsley;
• eight slices of bread;
• olive oil to taste;
• salt to taste;
• for decoration - lettuce leaves.

Step by step recipe

Wash the parsley thoroughly. Cut off the roots, they can be used to prepare broths or other dishes. Dry the greens themselves and finely chop with a knife.

In a bowl, mix the chopped ricotta and parsley. Add some olive oil and salt. Stir again.

Open the tuna, drain the juice and mash with a fork. Enter the fish in the ricotta with parsley. Mix again.

Now you can immediately spread the pate on the bread. Put the lettuce leaves on a plate, put the sandwiches on top and serve.

Option 6: Tuna Pate with Vegetables

Let's make the pate more juicy, add fresh vegetables. We will fill with mayonnaise so that the mass is viscous.

Ingredients:

• two cans of canned tuna;
• one yellow bulg pepper;
• head of red onion;
• one tomato;
• one cucumber;
• two chicken eggs;
• five hundred grams of mayonnaise;
• a pinch of cayenne pepper;
• a pinch of black pepper;
• one table of lies grows oils.

How to cook

First you need to boil the eggs. First of all, wash the shell gently, then dip the eggs in salted cold water and put on a minimum fire. Cook on low heat for fifteen minutes until done.

Fill with ice water, cool and remove the shell.

Peel the head of red onion and chop finely. We clean the sweet bell pepper from the seed box, wash and cut into small cubes.

Heat up a skillet with oil. Add chopped red onion and sauté for a couple of minutes. Add Cubes bell pepper and fry until sweet pepper is soft.

Turn off the fire, cool the resulting vegetable frying completely.

Drain the liquid from the can of tuna, knead it slightly with a fork and put it in a bowl.

Wash cucumber and tomato. Cut the bitter asses from the cucumbers. Cut into small cubes. From the tomato cut out the base of the stalk and cut very finely with a knife. We introduce vegetables to tuna.

Finely chop the eggs. Enter mayonnaise, spices into the total mass. Stir.

You can also lightly punch the paste with a blender to make it more homogeneous. In the end, we prepared a very juicy pate with a rich, delicate taste.

Option 7: Tuna Pate with Homemade Yogurt

If you don't have homemade yogurt, use regular store-bought yogurt without any extra additives or toppings.

Ingredients:

• a can of tuna;
• one boiled egg;
• tea lodge Dijon mustard;
• a table of lies of yogurt;
• teaspoon lemon juice.

Step by step recipe

Hard boil one egg. Then it is cooled in ice water and peeled. Cut it into four pieces.

Drain the liquid or oil from the tuna. Transfer immediately to a blender. Pour in the egg quarters.

Add the rest of the ingredients and blend with an immersion blender until smooth.

Taste, season with salt and pepper, if desired, and stir.

Spread on bread, decorate with sprigs of greenery.