Tuna fish pâté

It’s been a year since the first episode of Italian Table Talk, the project on Italian cuisine that I proudly share with my friends Giulia, Valeria ed Emiko: isn’t it incredible?
I’m terribly inconstant, so believe me if I say that a year is a long time, a goal in terms of dedication to a project: I usually grow tired of everything quickly, but this time – thanks to the interesting topics and the involvement of my girlfriends – 12 episodes of Italian Table Talk happened so effortlessly that I almost didn’t notice.

Tuna fish pâté

The first year of Italian Table Talk deserves a bit of celebration: that’s why celebrations are, in fact, the topic of our Table Talk for the month of June.
From the minute we chose the monthly theme, I had no doubt about the festive recipe I wanted to share with you: when I was a child I would ask my mum for only one specific recipe for birthdays, Christmas, New Year etc.: tuna fish pâté!

Tuna fish pâté

My whole family loves tuna, because it combines the Italian side of the family with the Middle Eastern one; even if we are aware of the fact that tuna is an endangered fish and should be consumed sparingly, we wouldn’t know how to do without it!
My mother uses canned tuna to make tuna fish pâté for my birthday and for most Catholic holidays, but she also uses it to cook hraimi, the spicy fish that opens all the important dinners on Shabbat and Jewish holidays: we wouldn’t know how to party without tuna, at our place.

Before I continue with the recipe, however, let me share with you the joy of 12 months of Italian Table Talks on these pages: let’s take a good look back at them.

May ’12 – Bread > Shalut, la torta di pane
June ’12 – Street food > Iced coffee
August ’12 – Preserves > Pickles
September ’12 – Grape harvest> Schiacciata all’uva
October ’12 – All Saints’ Day > Pan dei morti
November ’12 – Olive oil > Oilve oil crostata
December ’12 – Christmas > Mandelbrodt biscotti
January ’13 – Salumi > Pasta amatriciana kosher
February ’13 – Carnival > Chiacchiere alla giudia
March ’13 – Easter > Mimuna egg bread
April ’13 – Foraging > Pasta with fresh wild fennel
May ’13 – Breakfast > Margherita cake
June ’13 – Celebrations > Tuna pâté

This first year of culinary adventures “made in Italy” would not have been possible without the enthusiasm of Giulia, Valeria and Emiko: they deserve a big, big thank you!

Tuna fish pâté

Right, ’nuff said: let’s get straight to my mum’s precious recipe for tuna fish pâté, that brings joy to our table on most birthdays and celebrations.

Paté di tonno

Tuna pâté

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Prep Time 10 minutes
Total Time 10 minutes
Course Antipasto
Cuisine Italiana
Servings 4


  • 1 big potatoe boiled
  • 50 g butter at room temperature *
  • juice of 2 lemons
  • 500 g canned tuna
  • 2 boiled egg yoks
  • capers facoltativi
  • salt


  • In the vegetable mill, mash potatoes and egg yoks.
  • In the electric mixer, mix tuna with butter, lemon juice and capers (if you like them) to obtain a thick mousse. (*) You can substitute butter with a little bit of olive oil to make the recipe pareve.
  • Add salt if necessary, then roll the mousse inside a clean kitchen towel.
  • Place the mousse in the fridge and let it rest there for a couple of hours.
  • Serve the fish pâté cold and decorate it with capers and lemon slices.
Tried this recipe?Let us know how it was!


Tuna pâté

Check out more interesting stories about Italian food for parties and celebrations visiting my fellow Italian Table Talk bloggers, Giulia, Valeria and Emiko, and join us on social media too, so we will always be in touch.

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