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)


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 of