Tuna Paste

Name: Tuna Paste - Narcisa O.
Ingredients: a can of tuna in its own juice half a white onion 2 teaspoons of mustard salt a teaspoon of butter a few drops of lemon

Fish - Tuna Paste by Narcisa O. - Recipia

Tuna Paste with Onion, Butter, and Mustard I made this tuna paste on a day when I wanted something quick, with minimal dishes and no complicated preparation. In less than five minutes, drained tuna, onion, butter, and mustard transform into a savory and flavorful spread, perfect for toast. I served it immediately, topped with a few lemon wedges. It’s the kind of appetizer you can whip up quickly when someone drops by or when you need something simple for breakfast or dinner. Quick Info Total Time: less than 5 minutes, not including the time needed to toast the bread Preparation Time: a few minutes Cooking Time: the bread is lightly toasted in the pan; the tuna paste is not cooked Servings: unspecified; the amount produced is from one can of tuna Difficulty: very easy Recipe Type: cold appetizer, spreadable paste, quick snack Ingredients 1 can of tuna in its own juice 1/2 white onion 2 teaspoons of mustard Salt, to taste 1 teaspoon of butter A few drops of lemon For serving: Bread 2-3 drops of oil for the pan Lemon wedges The amount of bread is not specified in the original recipe, so it can be chosen based on how many slices you want to serve. The tuna should be drained before mixing. The onion should be finely chopped for easier incorporation into the paste and to avoid large chunks. Preparation Method 1. Drain the tuna well from the can. Place it in the cup of a hand blender along with the finely chopped onion. 2. Add the mustard, salt, and butter. 3. Blend until the ingredients turn into a paste. Depending on the power of your blender and how smooth you prefer it, you can blend until the mixture is uniform or leave a few very small pieces of onion. 4. Lightly toast the slices of bread in a pan with 2-3 drops of oil. There's no need to brown them too much; the idea is just to make them slightly crispy on the outside. 5. Spread the tuna paste on the toasted bread and serve immediately. Top with a few lemon wedges. The basic recipe also mentions a few drops of lemon, which can be added to the paste or used for serving. What if the butter is cold? The butter can be added directly to the blender cup as is. It will incorporate into the paste through blending. There is no separate step for softening or melting, and the recipe is prepared quickly in one blending step. Why I make this recipe often It’s a very quick tuna paste that doesn’t require actual cooking. The ingredients are combined and blended, and the bread can be toasted while you prepare the paste. The butter gives it a more cohesive texture, the mustard adds flavor, and the onion and lemon make it more aromatic. I also like it because it can be served immediately. It doesn’t need to be prepared long in advance and doesn’t require a long list of ingredients. It’s suitable for both a simple snack and a platter of appetizers. Tips Drain the tuna well before blending. If too much liquid remains, the paste may turn out too soft. Chop the onion as finely as possible before adding it to the blender. This way, it will blend more easily, and the paste will have a more uniform texture. Add salt carefully, as the tuna and mustard may already be salty. It’s easier to adjust the flavor at the end than to fix an overly salty paste. The bread is toasted only lightly, with very little oil. The recipe does not call for deep frying or heavy browning. If using lemon, start with a few drops. The flavor can be adjusted at serving with lemon wedges placed on top. Substitutions The recipe does not provide a list of substitutions, and the ingredients are few and crucial for the final taste. Tuna in its own juice, white onion, mustard, butter, and salt form the base of this paste. The bread used for serving can be chosen based on preference, as the source recipe does not specify a particular type. The important thing is that it can be easily toasted and hold the paste. Variations The simplest variation is to adjust the texture by changing the blending time. For a smoother paste, blend longer. If you prefer to taste the onion, stop blending earlier. You can serve the paste with lemon on the side, allowing each person to add as much as they like. In the presented version, the paste is spread on toasted bread, and lemon wedges are added on top. I haven’t included other ingredients in variations since the basic recipe is very short and relies on the balance between tuna, mustard, butter, onion, and lemon. Serving Ideas The tuna paste is spread on toasted slices of bread immediately after preparation. It can be placed on a platter and served as an appetizer or prepared directly on plates in small portions. Lemon can be placed on top of each slice in the form of wedges. If you prepare the bread in advance, it’s best to add the paste as close to serving time as possible to keep the bread crispy. Frequently Asked Questions Can I use tuna in oil? The original recipe uses tuna in its own juice, so that’s the version followed here. Tuna in oil would change the consistency and flavor, especially combined with butter. Do I need to melt the butter beforehand? No. The butter is placed directly in the blender cup along with the other ingredients and blended until the paste forms. How long do I blend it? The source does not specify an exact time. Blend until the tuna, onion, butter, and mustard turn into a paste. Since the quantity is small, preparation only takes a few minutes. Can I serve the paste without toasted bread? Yes, however, the version presented in the recipe is served on toasted bread, lightly made in a pan with 2-3 drops of oil. No other serving method is indicated in the basic recipe. When do I add the lemon? The ingredient list includes a few drops of lemon, and at serving, lemon wedges are mentioned to be placed on top. You can use them both ways without changing the preparation. Nutritional Values The values are estimates and cannot be calculated precisely, as the weight of the can of tuna, the amount of bread, or the type of bread used are not specified. The estimate below refers to the paste made from a standard can of tuna in its own juice, one teaspoon of butter, mustard, onion, and salt, without bread. For approximately half of the paste quantity: Calories: about 170-230 kcal Protein: about 24-30 g Fat: about 6-10 g Carbohydrates: about 3-6 g Fiber: about 0.5-1 g Values may vary based on the actual amount of tuna used, the chosen product, and how much onion and mustard are used. Toasted bread adds calories and carbohydrates separately, and the amount varies depending on the number and size of slices. Storage and Reheating The tuna paste is best served immediately after preparation. If there are leftovers, it can be stored in the refrigerator in a covered container, but the recipe does not specify an exact storage time. For this reason, it’s best to consume it as soon as possible. The paste should not be reheated. If it has been kept in the refrigerator, it can be served cold, and the bread should be toasted separately just before serving. Do not store bread already spread with paste if you want it to remain crispy.

Tuna Paste

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