When I need something quick to spread and don't feel like shopping, canned tuna paste is one of the first options that comes to mind. I've tried it in various combinations, but the classic recipe with onion, margarine, and a little lemon juice remains the simplest and most convenient. I usually prepare it when I have canned tuna and a small onion in the fridge.
Quick Info
Total time: 10 minutes
Preparation time: 10 minutes
Cooking time: not required
Servings: 2-3
Difficulty: easy
Recipe type: spreadable paste, quick snack
Ingredients
2 small cans of tuna in oil
a small onion
3-4 tablespoons of margarine
salt, pepper
lemon juice
Preparation method
1. Drain the tuna well from the oil. I use a small strainer or simply press the lid of the can to remove as much liquid as possible.
2. Place the tuna in a bowl. Add the margarine (at room temperature, it's easier to mix).
3. Mash the tuna with the margarine using a fork until everything becomes a smooth, homogeneous paste.
4. Peel the onion and chop it as finely as possible. Add it to the bowl over the tuna and margarine mixture.
5. Sprinkle salt and pepper to taste. Squeeze a little lemon juice, just enough to give it a fresh flavor.
6. Mix everything well. Serve the paste on slices of toasted bread.
Why I make this recipe often
It's quick to make, doesn't require special utensils, and I usually have the ingredients at home. It's good for breakfast or as a snack at any time. There's no need to cook anything, just mix everything. It can be stored in the fridge for a short time, but it's best consumed fresh.
Tips and variations
Tips
If you have time, let the paste chill in the fridge for 10-15 minutes before serving to firm up a bit and allow the flavors to blend better.
The onion should be chopped as finely as possible so that it doesn't dominate the texture of the paste.
The margarine should be soft; otherwise, it will be hard to mix with the tuna.
Substitutions
Margarine can be replaced with butter if you prefer, but the original recipe uses margarine.
If you don't have lemon, you can use a little vinegar, but the taste will be slightly different.
Variations
You can add fresh herbs like parsley or dill for an extra touch of freshness, but the basic recipe does not contain them.
If you want a stronger flavor, you can also use a bit of mustard, but it is not part of the classic recipe.
Serving ideas
The simplest way is to serve the paste on toasted bread.
It also works as a filling for rolls or crackers.
Frequently asked questions
1. Can I use tuna in water instead of tuna in oil?
You can use tuna in water, but the texture will be drier. You can compensate by adding a bit more margarine.
2. What type of onion is best?
Any white or yellow onion is good. If you want a sweeter taste, you can try red onion.
3. How long can the tuna paste be kept in the fridge?
It's best consumed the same day. It can be stored in the fridge, covered, for up to 24 hours, but the raw onion will slightly change the taste over time.
4. What kind of bread goes with tuna paste?
Toasted bread or crackers are the most suitable. It also works on slices of baguette or simple rolls.
5. Can I omit the onion?
You can omit it, but the paste will be blander. The onion adds freshness and a slight sharpness.
Nutritional values
Approximately, for one serving (about one-third of the recipe): 200-250 kcal, 13-15 g protein, 17-20 g fat (margarine and oil from the tuna), 1-2 g carbohydrates. The values are indicative and depend on the type of can and margarine used. The paste is filling for how quickly it is prepared.
Storage and reheating
Tuna paste can be stored in the fridge, in a closed container, for up to 24 hours. Reheating is not recommended; it is served cold. If there are leftovers, mix before serving, as sometimes the margarine can separate slightly. It’s best to make just what you will consume right away.
Quick Info
Total time: 10 minutes
Preparation time: 10 minutes
Cooking time: not required
Servings: 2-3
Difficulty: easy
Recipe type: spreadable paste, quick snack
Ingredients
2 small cans of tuna in oil
a small onion
3-4 tablespoons of margarine
salt, pepper
lemon juice
Preparation method
1. Drain the tuna well from the oil. I use a small strainer or simply press the lid of the can to remove as much liquid as possible.
2. Place the tuna in a bowl. Add the margarine (at room temperature, it's easier to mix).
3. Mash the tuna with the margarine using a fork until everything becomes a smooth, homogeneous paste.
4. Peel the onion and chop it as finely as possible. Add it to the bowl over the tuna and margarine mixture.
5. Sprinkle salt and pepper to taste. Squeeze a little lemon juice, just enough to give it a fresh flavor.
6. Mix everything well. Serve the paste on slices of toasted bread.
Why I make this recipe often
It's quick to make, doesn't require special utensils, and I usually have the ingredients at home. It's good for breakfast or as a snack at any time. There's no need to cook anything, just mix everything. It can be stored in the fridge for a short time, but it's best consumed fresh.
Tips and variations
Tips
If you have time, let the paste chill in the fridge for 10-15 minutes before serving to firm up a bit and allow the flavors to blend better.
The onion should be chopped as finely as possible so that it doesn't dominate the texture of the paste.
The margarine should be soft; otherwise, it will be hard to mix with the tuna.
Substitutions
Margarine can be replaced with butter if you prefer, but the original recipe uses margarine.
If you don't have lemon, you can use a little vinegar, but the taste will be slightly different.
Variations
You can add fresh herbs like parsley or dill for an extra touch of freshness, but the basic recipe does not contain them.
If you want a stronger flavor, you can also use a bit of mustard, but it is not part of the classic recipe.
Serving ideas
The simplest way is to serve the paste on toasted bread.
It also works as a filling for rolls or crackers.
Frequently asked questions
1. Can I use tuna in water instead of tuna in oil?
You can use tuna in water, but the texture will be drier. You can compensate by adding a bit more margarine.
2. What type of onion is best?
Any white or yellow onion is good. If you want a sweeter taste, you can try red onion.
3. How long can the tuna paste be kept in the fridge?
It's best consumed the same day. It can be stored in the fridge, covered, for up to 24 hours, but the raw onion will slightly change the taste over time.
4. What kind of bread goes with tuna paste?
Toasted bread or crackers are the most suitable. It also works on slices of baguette or simple rolls.
5. Can I omit the onion?
You can omit it, but the paste will be blander. The onion adds freshness and a slight sharpness.
Nutritional values
Approximately, for one serving (about one-third of the recipe): 200-250 kcal, 13-15 g protein, 17-20 g fat (margarine and oil from the tuna), 1-2 g carbohydrates. The values are indicative and depend on the type of can and margarine used. The paste is filling for how quickly it is prepared.
Storage and reheating
Tuna paste can be stored in the fridge, in a closed container, for up to 24 hours. Reheating is not recommended; it is served cold. If there are leftovers, mix before serving, as sometimes the margarine can separate slightly. It’s best to make just what you will consume right away.