RECIPE: Tuna Pate and Cream Cheese

Here’s the thing with travelling intercontinental constantly:  money runs out.  Hahaha.  You can only imagine the gap I have to augment after all the traveling.  Don’t get me wrong; I love seeing my Le Beau!  He’s my perfect compliment and each destination is more romantic than the next.  But let’s admit it — it can get expensive.  Until we solve the distance problem, I have to be more frugal and more conscientious about my spending.  And that means limiting the out of home food purchase.  I am now looking into packing lunch and snacks for work.

Which brings me to my next recipe.  I first made Jenni Epperson’s Century Tuna Caviar Pie a couple of years back and I remember it being so divine.  Recreating it is something else, since I have to make do with whatever is on the fridge.  But I think I got the the bare necessities in stock:

Spring onions, lemon, 1 8oz. cream cheese block, black pitted olives

Spring onions, lemon, 1 8oz. cream cheese block, black pitted olives

2 cans of tuna

2 cans of tuna

Let’s get started shall we?  Grab a bowl and toss in the cream cheese and chopped spring onions.

Cream cheese in a bowl

Here’s the thing:  you might need a hand mixer.  For me, I just folded and whipped the contents until well blended.  Set aside.

Grab your trusty food processor and toss in the drained tuna and about 2 tbsp of olives.  Then squeeze half a lemon in it.  Start pulsing.

Tuna olives in processor

You want to get a paste-like consistency.  You may have to pulse longer than usual.  Jenni tossed in a pinch of pink salt, but for me this mixture is just fine.

Tuna processed

With this, you will need a small round container.  Layer the cream cheese and the tuna mixture evenly.

Tuna cheese layered

Layered tuna

(That photo is grayer than usual lol, excuse me)

Store it in the fridge and it’s ready to go when you are.  This is a perfect match for crostinis, toasted garlic bread, bread sticks and maybe some fiber crackers.  If I know my mom, she’ll spread this over warm toast.  If you want to serve this right away, you can also use a springform pan.  Just freeze it for a couple of hours so it takes form and you can serve it right away.

Tuna caviar pie

I stored them on two separate containers, because knowing my mom she might want to bring one to the office and that would leave nothing for me.  Haha.

This should take about 15 minutes to make.  It’s quite simple too.  Jenni’s recipe also involved capers, so if you have those, just add a tablespoon in the processor too.

Here’s to hoping this lasts me a good three days of snacks.  Let me know if you try this out!  I would love to see your outcome. <3

Happy eating!

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