Home
Recipes
fresh chives

Mushroom tartlets

Afternoon tea

Mushroom tartlets

30 minutes

Asparagus tarts

Asparagus recipes

Asparagus tarts

50 minutes

Ranch dressing

Dressing recipes

Ranch dressing

Green goddess-style low-fat Ayrshire yoghurt dressing

Dressing recipes

Green goddess-style low-fat Ayrshire yoghurt dressing

Green goddess dressing

Salad recipes

Green goddess dressing

Spicy corn fritters with watermelon salad

Beans recipes

Spicy corn fritters with watermelon salad

20 minutes

Creamy Brussels sprouts

Christmas recipes

Creamy Brussels sprouts

5 minutes

Smoked trout-and-ricotta blinis

Jewish holiday

Smoked trout-and-ricotta blinis

30 minutes

Beetroot-marbled picnic eggs

Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Cheese recipes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Chorizo, black bean and sweet potato fritters

Beans recipes

Chorizo, black bean and sweet potato fritters

1 hour

Tuna paté

Canned food

Tuna paté

Load more

Tuna paté

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 x 170 g can light meat tuna chunks, drained
¼ cup crème fraîche
Lemon juice, a squeeze
2 spring onions, finely chopped (pale parts only)
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste
1 - 2 T chives, snipped
Baguette or crostini, for serving
Celery sticks, for serving
Cucumber, for serving

Method

Mix the tuna with the crème fraîche, lemon juice, spring onion and garlic. Season to taste.
Stir in the chives. Spoon into a serving bowl and chill to firm.
Spread on crusty baguette or crostini or use crisp celery or cucumber sticks for dipping.

Cook's note: Butter would make a richer pâté, but try the crème fraîche for lightness.

Discover more seafood recipes here.