I like preparing a tuna pate which is an easy and fast recipe, perfect as an appetizer or as a starter. I always prepare toast for eating it, it could be fresh baguette or toasted, but it could be as well some gressin …
Discover the recipe for Tuna Pate with Philadelphia, ultra easy and very fragrant.
There are very few ingredients which contribute to make this recipe of tuna pate easy and fast.
One can of tuna
Same quantity than your tuna can for the Philadelphia, or any other cream cheese. In France, we have a cheese with herbs and a little of garlic inside called Tartare, if ever you could have this kind of cheese, it’ will be perfect.
Herbs: you could use only one kind of fresh herb or a combination. I like a lot using parsley or chives.
Onion: my favorite is a combination of red onion and scallion. But using only one kind of onion is perfect.
Drain the Tuna which is conserved in the oil, but do not dry it totally. The oil which is inside, especially if it’s olive oil will bring you moisture and flavor. Crush it and mix it with the cream cheese using a fork.
Finely chop the onion and a big dozen leaves. Add them to the mixture and season with salt and pepper.
Place in a cool place for a good 2 hours, covered with cling film. Sometimes, I confess that I could run late, so there is no rest in the fridge, and it doesn’t matter 😉
Serve it on small slices of toasted baguette bread on small blinis.
For people who don’t want to eat gluten you could use fresh carrots or cucumbers as dips to eat this rillette, pate with tuna
You could make this exactly same recipe using a salmon can. It’s a good variation from the tuna pate, and it’s delicious as well.
If you like a lot of the lemon, it’s great to add some lemon juice.
Bon appétit !