Canned tuna paste: recipe, step by step instructions, photo

Tender and savory canned tuna paste is equally good both as a casual dish and on a festive table. Especially if it is made with your own hands. Pastes in the store can be of excellent quality and taste, but it is not clear what products they are made from. In addition, preservatives are added to them in order to extend the shelf life. Although manufacturers convince them that modern food chemistry is harmless, extra chemicals in the body are not needed.

Homemade paste has a number of obvious advantages. All ingredients are known, you can control their freshness and quality, vary their composition according to your own taste, for example, exclude too fatty foods or those that family members do not like. You can safely experiment with canned tuna paste recipes in search of a better option. In addition, the preparation of the paste does not take much effort and time, they can quickly feed guests who suddenly arrived or who returned from a walk.

Tuna Choice

Canned tuna is the main component of the paste. Their peculiar, easily recognizable taste plays a decisive role in the dish, other products enrich and complement the taste of tuna. Therefore, the choice of canned food should be approached seriously and thoughtfully. To do this, when buying, just pay attention to a number of points:

• The appearance of the banks. It should be dentless and varnished on all sides and inside. The varnished layer protects the product from spoilage.
• Structure. High-quality canned foods do not contain questionable additives and consist of chopped or lump tuna, salt and sometimes water.
• Marking. On the lid must be present: a sign of the fishing industry - the letter "P", production date, shift number, assortment mark. It is better when the letters are squeezed out on tin, and not written in paint. Partially faded paint is a suspicious sign.
• Weight and expiration date. The label indicates the weight of the fish itself and the net weight. The shelf life of tuna according to the standards is 2-3 years.
• Amount of water. Before buying, the jar needs to be shaken to estimate the amount of liquid in it. The less water, the better.
• The quality of the fish. High-quality canned tuna has no unpleasant color and odor, it is juicy and not loose.

Pate recipe: step-by-step instructions for cooking, storage and serving

The ingredients in the paste can vary, but the general principle of preparation remains the same.

• The choice of products. The freshness and quality of all ingredients is the basis of a delicious dish. One spoiled or unsuccessful component can ruin the taste of the paste.
• Preparation of products. Canned tuna paste is prepared very quickly, most of the time is spent on preparing products: boiling and peeling eggs or vegetables, sometimes shredding and sautéing.
• Instruments. To mix all the components to the desired paste consistency, you will need a food processor or a blender. If they are not, you can use a grater or knife to grind, and to stir, use a fork or whisk. But in this case it is difficult to achieve uniformity and airiness from the paste.
• Cooking. A very simple process, you just need to mix all the prepared ingredients.
• Storage. Canned tuna paste is kept in the refrigerator for several days. The main thing is not to eat directly from the container in which the paste is stored, otherwise it can deteriorate quickly. Do not also leave the product open, it darkens and airs.
• Innings. It is best to serve the paste directly from the refrigerator, so it will remain optimal density. There are various ways of serving: on figuratively cut bread, rings of cucumbers and tomatoes, together with biscuits and chips, in tartlets or in the form of balls sprinkled with spices and herbs.

Classic canned tuna paste with egg

Structure:

• Canned tuna - 1 can.
• Boiled eggs - 2 pieces.
• Boiled potatoes - 1 medium tuber.
• Mayonnaise - 1-2 tablespoons.
• Parsley or dill greens - several branches.
• Salt, black pepper and other spices to taste.

Cooking:

1. Prepare the products. Boil and cut the potatoes and eggs into pieces.
2. Open canned food, drain excess liquid, slightly crush fish pulp with a fork.
3. Put all the ingredients in the thicket of the food processor and mix until smooth.
4. Place the paste in a separate container and refrigerate for cooling.

Lightning Pate

Structure:

• Canned tuna - 1 can.
• Butter - 15-20 grams.
• Curd cheese - about 50 grams.
• Cream - 1 tablespoon.
• Pepper, salt - to taste.

Cooking:

All the ingredients in this recipe are ready, they just need to be mixed. Therefore, you can make a delicious paste in a few minutes.

1. Place the products in the bowl of the food processor and mix until smooth, it’s even easier to use a hand blender for this.
2. Place the paste in a separate container and refrigerate for cooling.

Canned Tuna Pate

Structure:

• Canned tuna - 1 can.
• Boiled egg - 1 piece.
• Low-fat yogurt - 1-2 tablespoons.
• Lemon juice and Dijon mustard - 1 teaspoon each.
• Pepper, salt - to taste.

Cooking:

There is no mayonnaise or butter in this tuna paste recipe, so the dish is low-fat and light.

1. Boil, peel and cut the egg into several parts, crush the canned food with a fork.
2. Combine and mix all the products to a uniform air consistency in a blender or combine.
3. Cool in the fridge.

Piquant tuna paste with olives, sun-dried tomatoes, capers and curd cheese

Structure:

• Canned tuna - 1 can.
• Olives - 5-6 pieces.
• Sun-dried tomatoes - 5-6 pieces.
• Capers are a small handful.
• Curd cheese - 100 grams.
• Lemon juice and Dijon mustard - 1 teaspoon each.
• Greens parsley, cilantro or dill of your choice - several branches.
• Salt, spices - to taste.

Cooking:

1. Drain the canned water, crush the fish pulp with a fork.
2. In a blender or food processor bowl, grind the sun-dried tomatoes, olives and capers first. Capers give the dish a special, sophisticated taste, but they are not always easy to find. In this case, you can do without capers or replace them with pickled gherkins.
3. Then add the remaining ingredients and beat until smooth. If you whisk everything together at once, then pieces of olives and tomatoes will come across in the paste, this will slightly worsen the taste and appearance of the dish.
4. Put the savory tuna paste in the refrigerator to cool.