Easy Healthy Tuna Pâté {Pregnancy & Slimming World Friendly}
I often make this yummy tuna pâté for a quick lunch or snack. It’s really easy to whip up and serve with some crusty bread, crackers or plain toast. It also works well as a dip served with raw vegetable sticks. The kids love it too and the flavour is not too strong or overly fishy. It’s much lighter and fresher than liver-based pâté.
I was inspired by the tuna pâté often served as an appetiser alongside sardine pâté, bread, butter, & olives in many Portuguese restaurants. I’m talking about “proper“ Portuguese restaurants where the locals eat. They usually have white paper table cloths, a TV in the corner and “vinho de casa” comes in carafes. These are my favourite sort of restaurants and if you’re lucky enough to be holidaying in Portugal please try them. You may also want to hunt for tiny tins of “Pâté de Atum” in the supermarkets to bring home in your suitcase.
I made this tuna pâté recently for a party as part of an antipasti-style spread as I had a couple of pregnant friends coming. There was already so many things on the table that were out of bounds for them, it was nice they weren’t left out on the pâté front.
If you’re into Slimming World then you can make this tuna pâté syn free by skipping the olive oil and serving with veggie sticks to dip instead of toast. If you want to make a super creamy decadent version use tuna in oil and full fat soft cheese. You might need to add some extra soft cheese - I usually add 100g instead of 50g. It’s so creamy and so good.
Easy Healthy Tuna Pâté {Pregnancy & Slimming World Friendly}
Serves: 2-4
Prep time: 10 minutes
Cooking time: none
Ingredients:
N.B. These are the ingredients to make a healthy, low-fat, Slimming World friendly tuna pâté. See notes if you fancy a creamy indulgent version.
160g can of tuna chunks in water or brine, drained
50g fat-free soft cheese e.g. Philadelphia
1 tsp fresh parsley, finely chopped
Pinch of smoked paprika (optional)
Juice of half a lemon (or to taste)
Salt & pepper to taste
Olive oil or water to loosen (optional)
Olive oil & extra parsley to garnish (optional)
Some ideas to serve: crusty bread, toasted baguette slices, raw vegetable sticks
Method:
Put the drained tuna, soft cheese, parsley and smoked paprika in a food processor and blitz until smooth.
Add lemon juice and salt & pepper to taste. Blitz again. For a looser texture add a splash of olive oil or water and blitz again.
Scrape the tuna pâté into a ramekin and smooth over with the back of a teaspoon. Drizzle over some olive oil and sprinkle on some parsley to make it look pretty if you like. Tuna pâté is best eaten at room temperature but store it in the fridge covered tightly. Eat within a day of making.
