Serves: 6–8 | Time: 10 min plus 15 min refrigeration
Paté de Atum Tradicional Português is an easy to make appetizer, without any complicated ingredients. Best of all no cooking is required. Use the best quality tuna in oil you can find. The texture is your choice: smooth or chunky. It comes together in less then 10 minutes and benefits from a short rest in the refrigerator to allow the flavors to mingle. Serve with crackers or toasted baguette and a nice cold Vinho Verde.
Ingredients
- 2 cans (5 oz / 140 g each) tuna in oil
- ¼ cup (25 g) scallions, thinly sliced
- 1 garlic clove, finely minced
- 3 Tbsp sun dried tomatoes in oil, finely minced
- 1 Tbsp capers, drained and rinsed
- 3 Tbsp fresh Italian parsley, roughly chopped
- 3–4 Tbsp mayonnaise
- 1 tsp Dijon mustard, or to taste
- 1 tsp lemon juice, or to taste
Preparation
Drain the tuna. Set the cans over a colander and drain thoroughly. Reserve the oil if desired.
Combine and process. Add the drained tuna, scallions, garlic, sun dried tomatoes, capers, and parsley to a food processor. Pulse just until combined. If you prefer a chunkier texture, mash everything well with a fork instead.
Season and bind. Transfer the tuna mixture to a bowl. Add the mayonnaise, Dijon mustard, and lemon juice. Stir to combine. Taste and adjust seasoning.
Rest. Refrigerate for about 15 minutes to allow the flavors to meld.
Serve. Serve with crackers or toasted baguette slices.
Notes
Tuna: Oil-packed tuna gives better flavor and texture than tuna in water.
Texture: A food processor gives a smooth, spreadable result. Working with a fork keeps it coarser.
Mayonnaise: Start with 3 tablespoons and add more to reach your preferred consistency.
Make ahead: The pâté keeps well refrigerated for up to 2 days. The flavors improve after a few hours. Great take along for a picnic.
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