This Tuna Pâté recipe is a smooth, aromatic spread perfect for canapés or toasted bread. Originating in France, traditional pâté is often made with duck or goose liver, but this variation uses tuna, cream cheese, and fish stock for a delightful twist. The addition of cream cheese ensures a creamy texture, while the fish stock enhances the flavor. It's an easy-to-make dish that's sure to impress your guests.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dissolve the concentrated fish stock cube and the unflavored gelatin in warm water.
Place the mixture into a blender and add the cream cheese, tuna, and tomato sauce.
Blend for about one minute until all the ingredients are fully combined.
Pour the mixture into a mold that has been lightly moistened and refrigerate for four hours.
Once set, carefully unmold the pâté.
Ensure the mold is lightly moistened to make unmolding easier.
Serve with toasted bread or salted crackers for the best experience.
If fish stock is unavailable, substitute it with vegetable stock for a milder flavor.
Can I use vegetable stock instead of fish stock?
Yes, vegetable stock can be used as a substitute for fish stock for a milder flavor.
How long does the pâté need to set in the refrigerator?
The pâté needs to set in the refrigerator for about four hours.
What can I serve with Tuna Pâté?
Serve it with toasted bread or salted crackers for the best experience.
Can I use flavored gelatin instead of unflavored gelatin?
No, unflavored gelatin is recommended to avoid altering the taste of the pâté.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days.
