Mixing bowl - choose a medium-sized mixing bowl that is large enough to hold and incorporate the pate ingredients.If you prefer a chunkier pate you can reduce the processing or chopping or skip this step. If you don't have one use a knife to chop the tuna as finely as you can.
Food processor - enables you to get the tuna to a fine consistency, which will ensure the pate has smooth texture. Then serve with crusty bread or crackers. Transfer the tuna to a mixing bowl, add all remaining ingredients and mix thoroughly. Tabasco sauce - this is optional but recommended if you want to add a little heat to the pate.ĭrain the tuna, place it into your food processor and pulse until you see a fine consistency with a little texture remaining. Lemon zest and juice - adds citrusy fresh taste. Olive oil - adds richness and very subtle umami flavour to the pate. Just make sure you chop them very finely. You could switch them for the same amount of chives or red onion. Spring onions/scallions - add a little crunch and tanginess to the texture of the pate. I have not tested the pate with these herbs but they have a similar flavour profile so they should be a good alternative. You could swap the dill for the same amount of parsley, thyme or tarragon if you do not have dill. Fresh dill - adds hints of citrusy freshness. It may make the consistency of the pate thinner, so you might want to add a little less than the amount stated in the recipe. Cream cheese - I have tested the recipe with full-fat cream cheese, but you could swap this for a lower-fat alternative. I have never made tuna pate with tuna stored in oil so suggest you wash it first and dry it with kitchen paper to remove excess moisture. Tuna - choose canned tuna in spring water. Key ingredients and possible alternatives I am a homemade-tuna-pate convert and I hope you will be too. There will be no more tuna pate in my shopping trolley. He says it's definitely better than the store-bought tuna pate and fortunately, it's very quick and easy to make too. So now I've made it and my husband has sampled it. I started to wonder why I was buying it when I could not only make it, but probably make it better. My husband went through a phase of eating tuna pate for breakfast every day. Just blast the boring canned tuna in your food processor to get a finer consistency, mix in some cream cheese, crunchy scallions/spring onions, lemon juice and dill and enjoy spreading the fruit of your (brief) labour onto fresh crusty bread or crackers. The good news is that you can transform it into a very tasty tuna pate in less than 15 minutes. Once cooked it’s best to leave tuna to rest loosely under foil for 3-4 minutes before serving.If you find canned tuna a bit dry and boring you are not alone. If cooking on a BBQ cook over direct heat. If frying your tuna steak, choose a solid heavy based frying or chargrill and heat until very hot before cooking so the steak sears rather than steams. Well-done tuna steak – cook for 3 minutes per side. Medium tuna steak – cook for 1-2 minutes per side. Rare tuna steak – cook for 30 seconds per side. Follow these approximate timings to get yours how you like it (thinner steaks will take a little less time). Tuna is very similar to regular steak in that it can be served from extremely rare to well done so cooking times will depend on how you like your tuna. Tuna is also a great fish for marinating – try a simple mix of lemon juice, olive oil and chilli flakes or mix a little harissa or chipotle paste with oil and brush on before cooking. 
Season with sea salt and freshly ground black pepper. To prepare your tuna steak, put on a plate and brush each side with oil. Tuna is a firm meaty fish so can stand up to intense direct heat when cooking so is ideal for frying and barbecuing. Tuna steaks are one of the easiest cuts of fish to cook as they are sold ready to hit the pan without much prep.
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