It’s amazing when something so basic as a pantry staple can of tuna transforms into a fancy decadent hors d’oevres.Fish paté is constantly found served in hotels for high tea, all elegant on crustless mini round toasts or spread on finger sandwiches.
Give yourself less than five minutes, and you’ve got your own home made paté.
The butter in this prevents it from getting all stiff and dry.
Remember this is something you are supposed to taste; not get full on!
Depending on personal taste, you could also add a teaspoon on Dijon mustard or horseradish paste.
180g net drained can of tuna
100g (8Tbsp) soft butter
1/2 tsp salt
1/2 tsp paprika
1/4 tsp onion powder
1 tsp tobasco
2 Tbsp lemon juice
Put all ingredients in the food processor and whizz to a paste.
Serve alongside crackers, pickles of all sorts, and olives.