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Paté de Atum à Portuguesa

Serves 4 to 6 Dip seafood, Appetizers

Paté de Atum à Portuguesa

Paté de Atum à Portuguesa, a beloved staple from the Azores, celebrates the casual elegance of Portuguese home cooking. In island kitchens, this paté is crafted with a generous hand, using rich olive oil and the freshest ingredients, all without a second thought to presentation. It's a dish that finds its place effortlessly at any table, often enjoyed as an appetizer or a simple snack, embodying the relaxed yet flavorful spirit of Azorean cuisine.

This paté combines the creamy richness of tuna, cream cheese, and butter with the tang of lemon and a subtle crunch from onions, while fresh parsley adds a vibrant touch, seasoned with sea salt and black pepper for a comforting taste.

Ingredients

  • 2 canstuna in olive oil — drained
  • 100 gcream cheese
  • 50 gbutter — softened
  • 1 tbsplemon juice
  • 2 tbsponion — very finely chopped
  • 2 tbspflat-leaf parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by draining 2 cans of tuna in olive oil, reserving the oil for later use. Place the tuna in a medium-sized mixing bowl. Add 2 tablespoons of finely chopped onion to the bowl. Use a fork to gently mash the tuna and onion together until the mixture is relatively smooth, with no large chunks remaining.
  2. Add 100 g of cream cheese to the tuna mixture. Use the back of a spoon or a spatula to blend the cream cheese thoroughly into the tuna until you achieve a creamy, uniform texture. The mixture should be smooth but still hold its shape when lifted with a spoon.
  3. Incorporate 50 g of softened butter into the mixture. Add the butter gradually, a little at a time, and mix well after each addition. This helps ensure that the butter emulsifies with the tuna and cream cheese, creating a thick, cohesive paste without any separation.
  4. Squeeze 1 tablespoon of fresh lemon juice over the mixture. Stir well to combine, ensuring the lemon juice is evenly distributed. Taste the mixture by spreading a small amount on a piece of bread. Adjust the seasoning with fine sea salt and black pepper to your liking, keeping in mind the balance of flavors.
  5. Finely chop 2 tablespoons of flat-leaf parsley and fold it into the paté. The parsley should be evenly distributed, adding a fresh, herbaceous note to the mixture. The paté should now have a light, slightly green-speckled appearance.
  6. Transfer the paté to a serving dish and cover it with plastic wrap. Allow it to rest in the refrigerator for at least half an hour. This resting period allows the flavors to meld and develop, resulting in a more harmonious taste.
  7. Once rested, serve the Paté de Atum à Portuguesa with crusty bread, boiled potatoes, or alongside grilled fish. The paté should be creamy and spreadable, with a balanced flavor profile that highlights the tuna and fresh herbs.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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