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Mexican tuna pate

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A versatile and easy spread that’s good for a snack or great as a party nibble.
Serves
2
Prep
10 minutes
Each 216g serving contains (excludes serving suggestion)
KCal
133
Carbs
5.70g
Fibre
3.00g
Protein
23.50g
Fat
0.50g
Saturates
0.10g
Sugars
5.80g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
200g tin tuna in spring water
1 tsp mild chilli powder (hot, if you prefer)
1 tsp cumin
1 tsp dried oregano
1 tbsp tomato puree
3 spring onions, finely chopped
half red pepper, finely chopped
1 large fresh tomato, finely chopped
1 tbsp finely chopped fresh coriander
juice 1 lime
2 tbsp 0% Greek yogurt
Method
  1. Put the tuna into a bowl, and add all the ingredients except the yogurt and mix well.
  2. Stir in the yogurt and mix again.
  3. Serve with tortilla and salad.
Chefs tips
  • Spread the pate onto a wholemeal tortilla, roll into a cigar shape and secure with cocktail sticks, then cut into rings – ideal for a simple party nibble.
  • Alternatively, place a teaspoon onto a tortilla chip for Mexican-style canapés. (Add to the chips just before serving so they stay crisp).
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