Every time I make these I’m back by the sea for a minute — long afternoons, salty air, warm bread. Kinda dreamy. I mash canned tuna with a spoon of mayo and a quick squeeze of lemon till it’s smooth(-ish) and light. Not heavy, just airy enough. Then in go a few chopped capers for that gentle briny kick, plus a bit of parsley for color and freshness.
Bread matters. Thin slices of baguette or plain crackers work best — they stay crisp under the creamy spread. Don’t go thick or it’ll sog out, promise. Add a small spoonful on top; if you’re feeling extra, drop a single caper or a parsley leaf. Done. No overthinking.
Five minutes and you’re there. Tastes like a tiny beach break in bite form. Simple, easy to pass around, and pretty much perfect with something cold — a glass of white, a spritz, even fizzy water. Make a plate; they’ll disappear fast.
Tuna pâté
-
150
g
canned tuna in olive oil, drained
-
2
tbsp
mayonnaise
-
1
tbsp
capers, finely chopped
-
1
lemon, juiced
-
1 handful
fresh parsley, finely chopped
Serving
-
12
slices
baguette, toasted
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the pâté
-
Blend the ingredients
In a bowl, combine tuna, mayonnaise, chopped capers, lemon juice, and parsley. Mash with a fork or blend for a smoother texture.
Assemble the canapés
Note: Can be prepared a few hours in advance; keep refrigerated until serving.
Updated: September 5, 2025