Tuna Spread (Pate) Recipe

I made a mayo-free tuna spread so rich and creamy you’ll be hunting for excuses to pile it on toast, sandwiches and appetizers.

I am obsessed with this tuna spread because it hits like comfort with an attitude. Cream cheese makes it impossibly creamy, silk that begs to be spread thick on anything crunchy.

Capers cut through that richness with a briny pop that keeps every bite interesting. I love that it’s not precious, sturdy enough for a sandwich, cheeky enough for a cracker, beautiful on a lazy afternoon plate.

But the real pull is texture: flaky tuna meets smooth creaminess and those bright caper bursts. Eat it fast, savor slowly.

Simple, bold, addictive. I keep a jar in the fridge at all times.

Ingredients

• Tuna: sturdy protein, flaky texture, and classic fishiness that makes it actually filling.
• Cream cheese: creamy base that binds everything together and adds rich tang.
• Greek yogurt or sour cream: lightens it up, makes it spreadable and a bit tangy.
• Lemon juice: bright citrus pop that cuts the richness, keeps it fresh.
• Dijon mustard: tangy zip and a little sharpness, not too aggressive.
• Red onion: crunchy bite and a spicy edge when you want some snap.
• Celery: subtle crunch and freshness, keeps the spread from being mushy.
• Capers or pickle relish: salty, briny hits that wake up each bite.
• Parsley or dill: herb freshness, green color, and a clean finish.
• Olive oil: silky mouthfeel and a hint of fruitiness, makes it smoother.
• Kosher salt: brings out all the other flavors, don’t skip it.
• Black pepper: warm background spice, you’ll notice it more as it sits.
• Smoked paprika or cayenne: optional smoky or spicy kick if you like heat.

Ingredient Quantities

• 12 ounces canned tuna in water, drained well (about 2 standard 6 ounce cans)
• 8 ounces cream cheese, softened
• 1/3 cup plain Greek yogurt or plain sour cream, more if you like it looser
• 1 to 2 tablespoons fresh lemon juice, to taste
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped red onion, or more if you like a bite
• 2 medium celery stalks, finely chopped (about 1/3 cup)
• 2 tablespoons capers, drained and roughly chopped, or substitute dill pickle relish
• 2 tablespoons chopped fresh parsley or dill, packed
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 to 1/2 teaspoon freshly ground black pepper, to taste
• Optional 1/4 teaspoon smoked paprika or a pinch of cayenne for a little heat

How to Make this

1. Drain the tuna very well, then flake it with a fork into a medium bowl so there are no big chunks.

2. In a separate bowl, beat the softened cream cheese until smooth, then stir in the Greek yogurt or sour cream (start with 1/3 cup and add more if you want it looser).

3. Add the lemon juice (1 to 2 tablespoons), Dijon mustard, and olive oil to the cream cheese mixture and whisk until silky; taste and add more lemon if it needs brightness.

4. Fold the flaked tuna into the cream cheese mixture until evenly combined but still a bit chunky.

5. Stir in the finely chopped red onion, chopped celery, chopped capers or dill pickle relish, and the chopped parsley or dill.

6. Season with 1/2 teaspoon kosher salt, 1/4 to 1/2 teaspoon freshly ground black pepper, and the optional smoked paprika or pinch of cayenne if you want a little smoky heat; taste and adjust seasoning.

7. Chill the spread in the fridge at least 30 minutes to let flavors meld; it actually tastes better after an hour or overnight, so plan ahead if you can.

8. Before serving, stir once more and drizzle a touch more olive oil or a squeeze of lemon if it looks stiff; garnish with extra herbs or a few capers.

9. Serve on toasted bread, crackers, in sandwiches, or use as a veggie dip; keeps covered in the fridge for 3 to 4 days.

10. Quick tip: if you want an ultra smooth pate, pulse the tuna and cream cheese mixture briefly in a food processor, but don’t over-process unless you like a totally uniform texture.

Equipment Needed

1. Can opener
2. Fine mesh strainer or small colander (to drain tuna)
3. Medium mixing bowl
4. Small bowl (for cream cheese mixture)
5. Fork (to flake tuna)
6. Whisk
7. Rubber spatula or spoon (for folding)
8. Cutting board and chef’s knife (for onion, celery, herbs)

FAQ

Tuna Spread (Pate) Recipe Substitutions and Variations

• Cream cheese: swap with equal part mascarpone for a richer, silkier spread or use softened ricotta for a lighter, slightly grainy texture; for dairy free try a vegan cream cheese (it’ll be tangier).
• Plain Greek yogurt or sour cream: use plain whole-milk yogurt for milder tang, or replace with mayonnaise for creamier, more classic tuna salad feel; for lower fat try low-fat cottage cheese blended until smooth.
• Capers or dill pickle relish: substitute chopped green olives for briny bite, or use finely chopped cornichons or regular dill pickles for similar tang; if you want smokiness try a few chopped roasted red peppers instead.
• Fresh parsley or dill: swap with chopped chives or green onion for oniony brightness, or use basil for a sweeter herb note; dried herbs work in a pinch, use about 1 teaspoon dried for every tablespoon fresh.

Pro Tips

– Drain the tuna like crazy and then pat it with paper towels before you mix it. If any water stays in there your spread will get watery and bland, and you cant just fix that with more cream cheese later.

– Let it chill at least an hour, even overnight if you can. The flavors really mellow and marry, plus the cream cheese firms up so it spreads nicer. If it feels too stiff after chilling, stir in a teaspoon or two of yogurt or lemon juice not milk.

– Taste for salt last, especially if you used capers or pickle relish. Those add a lot of briny punch so you might need less kosher salt than you think. Also add pepper a little at a time, it wakes the tuna up.

– If you want texture use a fork to flake the tuna by hand, but if you want a smooth spread pulse briefly in a food processor. Don’t overdo it or you’ll end up with a paste.

Tuna Spread (Pate) Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made a mayo-free tuna spread so rich and creamy you'll be hunting for excuses to pile it on toast, sandwiches and appetizers.

Pin

Servings

4

servings

Calories

345

kcal

Equipment: 1. Can opener
2. Fine mesh strainer or small colander (to drain tuna)
3. Medium mixing bowl
4. Small bowl (for cream cheese mixture)
5. Fork (to flake tuna)
6. Whisk
7. Rubber spatula or spoon (for folding)
8. Cutting board and chef’s knife (for onion, celery, herbs)

Ingredients

• 12 ounces canned tuna in water, drained well (about 2 standard 6 ounce cans)

• 8 ounces cream cheese, softened

• 1/3 cup plain Greek yogurt or plain sour cream, more if you like it looser

• 1 to 2 tablespoons fresh lemon juice, to taste

• 1 tablespoon Dijon mustard

• 2 tablespoons finely chopped red onion, or more if you like a bite

• 2 medium celery stalks, finely chopped (about 1/3 cup)

• 2 tablespoons capers, drained and roughly chopped, or substitute dill pickle relish

• 2 tablespoons chopped fresh parsley or dill, packed

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 to 1/2 teaspoon freshly ground black pepper, to taste

• Optional 1/4 teaspoon smoked paprika or a pinch of cayenne for a little heat

Directions

• Drain the tuna very well, then flake it with a fork into a medium bowl so there are no big chunks.
• In a separate bowl, beat the softened cream cheese until smooth, then stir in the Greek yogurt or sour cream (start with 1/3 cup and add more if you want it looser).
• Add the lemon juice (1 to 2 tablespoons), Dijon mustard, and olive oil to the cream cheese mixture and whisk until silky; taste and add more lemon if it needs brightness.
• Fold the flaked tuna into the cream cheese mixture until evenly combined but still a bit chunky.
• Stir in the finely chopped red onion, chopped celery, chopped capers or dill pickle relish, and the chopped parsley or dill.
• Season with 1/2 teaspoon kosher salt, 1/4 to 1/2 teaspoon freshly ground black pepper, and the optional smoked paprika or pinch of cayenne if you want a little smoky heat; taste and adjust seasoning.
• Chill the spread in the fridge at least 30 minutes to let flavors meld; it actually tastes better after an hour or overnight, so plan ahead if you can.
• Before serving, stir once more and drizzle a touch more olive oil or a squeeze of lemon if it looks stiff; garnish with extra herbs or a few capers.
• Serve on toasted bread, crackers, in sandwiches, or use as a veggie dip; keeps covered in the fridge for 3 to 4 days.
• Quick tip: if you want an ultra smooth pate, pulse the tuna and cream cheese mixture briefly in a food processor, but don't over-process unless you like a totally uniform texture.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 195g
• Total number of serves: 4
• Calories: 345kcal
• Fat: 24.2g
• Saturated Fat: 13g
• Trans Fat: 0.13g
• Polyunsaturated: 1g
• Monounsaturated: 8.8g
• Cholesterol: 92mg
• Sodium: 1006mg
• Potassium: 391mg
• Carbohydrates: 5g
• Fiber: 0.6g
• Sugar: 2.4g
• Protein: 27.5g
• Vitamin A: 100IU
• Vitamin C: 1mg
• Calcium: 102mg
• Iron: 1.1mg