Tuna paté

Tuna paté

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  • 4
  • Easy
  • Fat conscious
  • 10 minutes
  • Woolworths Nitida Sauvignon Blanc 2016


  • 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

Cooking Instructions

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.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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