I was searching for Pheasant recipes the other day, and ended up making a Portuguese-Style Tuna, Caper & Parsley Pate. I found the tuna recipe at “The Field,” a website filled with guns, horses, hunting, fishing and plenty of mouth-watering game recipes. What more could a girl want? Just a Pheasant. That’s what. But I didn’t have one that day.
So tuna salad it was…
I grew up knowing tuna salad as basically tuna, Miracle Whip, pickle relish, and chopped celery. This concoction was a vinegary, high-fructose pile of fish goop basically. But sadly I knew of no other way. So as a kid, I just accepted it.
By the way, I love capers. Do you? I might even have a slight addiction to them. I eat them in salads, on eggs, on cheese, on a spoon, whatever…
And that’s why this tuna recipe caught my eye. The Capers… I had to try it.
It’s think it’s funny they call this recipe a Pâté. Technically, I wouldn’t consider it to be. But whatever – I’ll go along with it. Because it sounds way more sophisticated than “tuna salad.”
Also, I’m now fairly certain I can never return to my childhood version of vinegary, high-fructose fish goop after discovering this recipe. Enjoy! ~A
Portuguese-Style Tuna, Caper & Parsley Pate
White tuna (one small can – water packed)
4 tbsp good Mayo – NOT Miracle Whip ( start with 3 tbsp, then add more if you prefer)
1 tbsp chopped capers
1 tbsp finely chopped parsley
1 tbsp lemon juice
2 spring onions, finely chopped (or a 1/2 tsp. of minced regular onion)
1 tsp Dijon mustard
Drain your tuna well. In a bowl, lightly mash the tuna with a fork. Combine the rest of the ingredients with the tuna and season with salt and pepper. Store chilled until ready to use.
Serve with crackers or bread.
