Tuna Fish Pâté

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Simply prepared mixtures of fish like this recipe can be served as a first course, or used as a spread on toast for a snack, as a sandwich filling or a topping on cocktail canapés.


  • 1 198-g/7-oz can tuna fish
  • milk (see method)
  • blade of mace
  • small bay leaf
  • sprig parsley
  • few black peppercorns
  • 40 g/ oz butter
  • 1 level tablespoons flour
  • 2 tablespoons single cream
  • juice of ½ lemon


Drain the liquor from the can of tuna fish and make up to 1.5 dl (¼ pint) with milk. Place in a saucepan and add the mace, bay leaf, parsley and peppercorns. Heat through until almost boiling, then draw off the heat. Leave to infuse for 15 minutes, then strain.

Melt the butter in a small saucepan and stir in the flour. Cook gently for a few minutes then gradually stir in the flavoured milk, beating well to get a smooth sauce. Bring up to the boil and cook for 1–2 minutes, then draw off the heat.

Tip the tuna fish into a bowl and mash well with a fork. Add the prepared sauce, the cream and lemon juice and beat very thoroughly to mix. Check seasoning with salt and pepper. Spoon into a small dish and leave in a cool place to firm up. Serve with hot thinly sliced toast and butter.