Tuna Pate

Tuna Pate {The Reluctant Hippie}

Need a fancy schmancy appetizer for your New Year’s festivities? This is simply decadent.

I’ve been wanting to make this recipe ever since I saw it in my November 2014 issue of Food & Wine Magazine. We had a big gathering for Christmas this week, so I put this together.

Even with a large number of attendees, the original recipe was way too much food. For this post, I’m cutting the recipe in half and tweaking it a tiny bit. Put it in a mini-loaf pan instead of a full-size one, and be prepared to roll your eyes at everyone who brings cheese and crackers to the party.


  • 1 can of tuna packed in oil (I used Trader Joe’s yellow fin), drained
  • 3 white anchovy fillets, drained
  • 1 stick unsalted butter, softened
  • 2 T. heavy cream
  • 1.5 T. capers, drained and rinsed
  • Zest of a lemon
  • 2 T. fresh lemon juice
  • 1/4 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • A few grinds of black pepper
  • A pinch of salt
  • 2 T. parsley, finely chopped
  • 2 T. minced celery,
  • 1 T. capers, minced


  1. Line a mini loaf pan with plastic wrap, leaving enough overhang on the sides to easily fold over onto the top for storage.
  2. In the food processor, combine the tuna, anchovies, butter, cream, 3 T. capers, lemon zest, lemon juice, paprika, cayenne, pepper, and salt. Process until smooth. Taste and add salt or pepper, if necessary.
  3. Scrape into the lined loaf pan, smooth it down, then fold the excess plastic wrap over the top and refrigerate overnight.
  4. Combine the parsley, celery and minced capers.
  5. Turn the pate out of the mold onto a serving plate. Top with the parsley mixture. Gently press the parsley mix into the top of the pate.
  6. Serve at room temperature with crusty bread or good crackers.

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