I turned ordinary canned tuna fillets into a Portuguese-style sardine pate with a clever pantry trick that makes it one of my favorite pate recipes.

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I didn’t expect a Portuguese-style sardine pate made with canned tuna fillets to become my go-to party trick, but here we are. It’s creamy from a good mayonnaise and has that salty, coastal edge that makes people ask, wait what is that?

I love how it feels fancy without trying too hard, and it always disappears from any spread. Throw it on a board and watch jaws drop, it’s got that kind of sly confidence.

Honest, I keep a jar ready because this belongs in Pate Recipes and sometimes simple things just hit harder than the fancy ones.

Ingredients

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Tuna fillets: packed with protein and omega 3s, low carb, keeps you full.
Mayonnaise: Adds creaminess and calories, mostly fat, choose good quality for flavor.
Lemon juice: Bright, tart acidity that lifts flavours and adds vitamin C.
Capers: Salty, tangy pops of flavour, low calorie, bring umami and zip.
Smoked paprika: Gives warmth, smoky depth without heat, tiny antioxidants too.
Olive oil: Healthy monounsaturated fats, silky texture, boosts absorption of nutrients.
Shallot or garlic: Oniony, sharp, adds bite and aromatic sweetness when softened.
Parsley: Fresh herb, adds color and brightness, has fiber, vitamins A and K.

Ingredient Quantities

2 (5 oz / 140 g) cans tuna fillets in olive oil, drained and flaked

3 tablespoons mayonnaise (use a good one, or homemade)

2 tablespoons unsalted butter, softened

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 small shallot or 1/4 cup red onion, finely chopped

1 small garlic clove, crushed or grated

1 tablespoon capers, drained and roughly chopped

2 tablespoons fresh parsley, chopped

1/2 teaspoon smoked paprika plus a pinch for garnish

2 tablespoons extra virgin olive oil (you can use some oil from the cans)

Salt and freshly ground black pepper, to taste

Optional: 1 teaspoon piri piri or hot sauce, or a pinch of red pepper flakes

Optional: 1 hard boiled egg, mashed, for extra creaminess

How to Make this

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1. Drain the tuna, reserving about 1 tablespoon of the can oil if you like, then flake the fish with a fork; soften the butter while you prep the rest.

2. Finely chop the shallot or red onion, crush or grate the garlic, roughly chop the capers and parsley, and if using, mash the hard boiled egg.

3. In a bowl or food processor combine the tuna, mayonnaise, softened butter, lemon juice, Dijon mustard, chopped shallot/onion, garlic, capers, parsley, and 1 to 2 tablespoons extra virgin olive oil or the reserved can oil. Add the 1/2 teaspoon smoked paprika and the optional piri piri or hot sauce if you want heat.

4. Pulse in the food processor until you reach the texture you like: 6 to 8 short pulses for a chunky pate, or 20 to 30 seconds for a smooth spread. If you don’t have a processor, mash everything together with a fork until well combined. Don’t overprocess it or it’ll get gluey.

5. Taste and season with salt and lots of freshly ground black pepper; add more lemon, mustard, mayo or oil to balance if it tastes dry or flat.

6. Transfer to a serving dish, smooth the top, sprinkle a pinch of smoked paprika for color and another little drizzle of olive oil.

7. Chill for at least 30 minutes so the flavors can meld; if you chill it hard, take it out 10 minutes before serving so the butter softens and it’s easier to spread.

8. Serve with crusty bread, crostini or crackers, extra capers or parsley and lemon wedges on the side.

9. Store leftovers in an airtight container in the fridge for up to 3 days.

10. Quick tip: using a good mayonnaise and a bit of the canned oil makes a huge difference in flavor, so don’t skimp on those.

Equipment Needed

1. Can opener (or just use the pull tab on the cans if they have one)
2. Fine-mesh sieve or small colander to drain the tuna
3. Fork for flaking the tuna and mashing if you skip the processor
4. Food processor (or a large mixing bowl and a sturdy fork for hand-mashing)
5. Chef knife and cutting board for shallot, capers and parsley
6. Measuring spoons (for mayo, mustard, lemon, paprika etc)
7. Rubber spatula or spoon to stir and scrape the bowl, and to smooth the top on the serving dish
8. Small serving dish plus an airtight container for leftovers

FAQ

Q: Can I really use sardines instead of the tuna listed in the ingredients? A: Yes, absolutely. Use two 5 oz cans of sardines in olive oil, drain but reserve a little oil for richness. Sardines taste stronger than tuna so you might want a bit more mayo or lemon to balance. You can mash the soft bones in or remove them if you prefer a smoother texture.

Q: How do I get the pate super smooth and creamy? A: Pop everything in a food processor and pulse, add the butter and olive oil while blending. If you dont have a processor, finely chop and beat with a fork, or grate the egg into it. Warm the butter slightly so it blends easier. Chill for 30 minutes to firm up before serving.

Q: How long will this keep in the fridge or freezer? A: Store in an airtight container in the fridge for 3 to 4 days. You can freeze it but texture may get grainy; if you must, freeze up to 1 month and thaw in the fridge overnight, then whisk in a little olive oil to revive creaminess.

Q: Can I make this ahead and how should I serve it? A: Yes make it a day ahead it actually tastes better after the flavors meld. Bring to room temperature 15 to 20 minutes before serving. Serve on toast points, crackers, cucumber slices, or stuff into celery or small endive leaves.

Q: It tastes too salty or too acidic what can I do? A: Taste as you go. Capers and canned fish add salt so add table salt slowly. If too acidic from lemon, mellow it with a teaspoon more mayo or a little extra butter. If too salty, stir in a mashed boiled egg or more mayo to balance.

Q: Any allergy or safety notes I should know? A: This contains fish and egg (in the mayo and optional boiled egg) so not suitable for people with those allergies. Skip the hot sauce for kids. Pregnant folks should check recommended limits for certain fish – if youre unsure swap to sardines which are lower in mercury than big tuna varieties.

Sardine Pate Recipe Substitutions and Variations

Tuna (2 cans): swap with canned sardines in oil for a richer, more fishy pate; smoked mackerel, drained and flaked for a smoky kick; canned salmon for a milder, flaky option; or shredded cooked chicken if you really don’t want fish.
Mayonnaise (3 tbsp): use full fat Greek yogurt for tang and fewer calories, you might add a touch more lemon; crème fraîche or sour cream for a richer, slightly tangy finish; mashed avocado for a creamy, dairy free alternative.
Unsalted butter (2 tbsp): replace with cream cheese or mascarpone for similar richness; use extra mayo for smoothness; or extra virgin olive oil for a dairy free, looser texture.
Capers (1 tbsp): swap with chopped cornichons or dill pickles for briny crunch; chopped green olives for salty depth; or finely chopped anchovies if you want more umami and salt.

Pro Tips

1) Soften the butter till it’s pliable, not melted. If it’s melted the spread gets greasy, but if it’s too hard the mix wont come together nice.

2) Save about a tablespoon of the canned tuna oil and add oil slowly while you pulse, that way you control texture. If you dont have a food processor, drizzle olive oil as you mash with a fork to get it creamy without going gluey.

3) Salt last. Capers and canned tuna bring a lot of salt already, taste first. If it ends up too salty, a mashed hard boiled egg or a little extra mayo will tame it without killing the flavor.

4) Pulse, dont whirr it forever. A few short pulses for a chunky pate, longer for smooth, but overprocessing makes it pasty. If you overdo it, fold in a few tablespoons of hand-flaked tuna to restore texture.

5) Chill to let flavors meld, but bring it back toward room temp 10 minutes before serving so the butter softens. For better serving, toast crostini well and rub with a cut garlic clove, drizzle a bit of good olive oil and squeeze lemon right before you eat.