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Tuna pate


  • Blend the tuna with the balsamic, soy and lemon juice in a food processor.
  • Add seasonings and the butter. Whiz up, taste for seasoning and scrape down the sides.
  • Then add the cream and briefly pulse.
  • Transfer the pate to a bowl and serve with a few cornichons, the grissini and lavoche on the side.
  • nb. You can serve the pate with any biscuits or bread.


  • 200 gm can of tuna in olive oil, drained
  • ½ tbsp balsamic vinegar
  • ½ tbsp soy sauce
  • 1/2-3/4 tbsp fresh lemon juice
  • sea salt & freshly ground pepper
  • 2 tbsp unsalted butter, softened
  • 1 tbsp cream
  • cornichons
  • grissini
  • lavoche

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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