How to make Paté de Atum à Portuguesa

Why cooks start here

Paté de Atum à Portuguesa is cooked the way the Azores cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

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.