I like this recipe because it’s fast, fuss-free, and full of character. I can whip it up in just 10 minutes, and it always tastes like I’ve put in so much more effort. The balance of creamy and tangy flavors makes it incredibly versatile—it’s perfect as a dip, sandwich spread, or elegant starter. I also love that it’s high in protein, low in carbs, and packed with flavor without being heavy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cans (5 oz / 145 g per can) tuna in brine or spring water 3 ounces (90 g) full-fat cream cheese Zest from ½ large lemon 1 tablespoon fresh lemon juice (or more to taste) 1 teaspoon garlic paste (or crushed/minced garlic) Salt and black pepper to taste (I like to be generous with the pepper) 1 tablespoon finely diced gherkin (dill pickle) 1 tablespoon chives, finely chopped
Directions
I start by draining the tuna thoroughly. I place it in a colander and press down firmly with a fork until no more liquid comes out—this step ensures the pâté stays creamy, not watery.
In a food processor, I add the drained tuna, cream cheese, lemon zest, lemon juice, garlic, salt, and black pepper. I blend just until the mixture is smooth and creamy, but not completely puréed—I still like a little texture.
I transfer the pâté to a bowl and gently fold in the diced gherkin and chopped chives for that pop of freshness and crunch.
I taste and adjust the seasoning if needed, then refrigerate for at least 30 minutes to let the flavors meld beautifully.
Before serving, I like to swirl the top with a spoon and drizzle a little extra virgin olive oil for a gorgeous finish.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Total Time: 10 minutes
Variations
I sometimes add a teaspoon of Dijon mustard for extra tang.
For a spicy twist, I mix in a pinch of cayenne or a few drops of hot sauce.
I love adding a tablespoon of capers instead of gherkins for a brinier flavor.
When I want a lighter version, I swap half the cream cheese with Greek yogurt.
For a herby touch, I blend in fresh dill or parsley along with the chives.
Storage/Reheating
I store the pâté in an airtight container in the refrigerator for up to 3 days. I never freeze it, as the texture changes once thawed. When serving from the fridge, I let it sit for about 10 minutes at room temperature for the best consistency.
FAQs
Can I use tuna in oil instead of brine?
I prefer tuna in brine or water because oil-packed tuna can make the pâté greasy and heavy.
What can I serve with tuna pâté?
I love serving it with crackers, toasted baguette slices, cucumber rounds, or celery sticks. It’s also fantastic as a sandwich or wrap filling.
Can I use light cream cheese?
Yes, light cream cheese works well and makes it a bit less rich while keeping it creamy.
Can I make it ahead of time?
Absolutely. I often prepare it a day in advance—it tastes even better after resting in the fridge overnight.
Can I use a blender instead of a food processor?
Yes, but I pulse carefully to avoid over-blending. I like some texture in my pâté.
How do I make it dairy-free?
I use a dairy-free cream cheese alternative—it blends beautifully with tuna and lemon.
Can I use fresh tuna instead of canned?
Yes, but I’d need to cook and flake it first. Canned tuna is much quicker and works perfectly for this recipe.
What’s the best way to garnish it?
I like to add a sprinkle of extra chives or a few gherkin slices on top for a fresh, elegant look.
Can I add herbs other than chives?
Yes, parsley, dill, or even basil make excellent substitutes for a unique twist.
How do I keep the texture perfect?
I make sure to drain the tuna very well and fold in the crunchy ingredients after blending to preserve their freshness.
Conclusion
This Creamy Tuna Pâté is one of those recipes I come back to again and again—it’s effortless yet incredibly satisfying. The combination of tangy lemon, creamy cheese, and savory tuna creates a spread that’s both comforting and sophisticated. Whether I serve it at a gathering or enjoy it as a quick snack, it always feels like a little indulgence. I love that something so simple can taste this good—it’s proof that elegance in food doesn’t have to be complicated.
This creamy tuna pâté is a smooth, savory spread made with canned tuna, cream cheese, lemon, and herbs. It’s rich, tangy, and perfectly balanced with garlicky notes and fresh crunch from gherkins and chives—an elegant appetizer that’s ready in just 10 minutes.
Ingredients
2 cans (5 oz / 145 g each) tuna in brine or spring water, drained
3 oz (90 g) full-fat cream cheese
Zest from ½ large lemon
1 tbsp fresh lemon juice (or more to taste)
1 tsp garlic paste (or 1 clove garlic, minced)
Salt and freshly ground black pepper, to taste
1 tbsp finely diced gherkin (dill pickle)
1 tbsp chives, finely chopped
Instructions
Drain the tuna thoroughly and press out excess liquid with a fork to keep the pâté creamy, not watery.
In a food processor, combine tuna, cream cheese, lemon zest, lemon juice, garlic, salt, and pepper. Blend until smooth but slightly textured.
Transfer to a bowl and fold in diced gherkin and chopped chives.
Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to let the flavors meld.
Before serving, drizzle with extra virgin olive oil and garnish with extra chives or gherkin slices if desired.
Notes
Add 1 tsp Dijon mustard for extra tang.
Swap gherkins for capers for a brinier taste.
Use half Greek yogurt and half cream cheese for a lighter version.
Blend in dill or parsley for more herbal freshness.
Serve with crackers, baguette slices, or cucumber rounds.
