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Tuna Paté

This versatile dish makes a great snack or a first course at a dinner party or a delicious lunch with some veggies for dipping.


2 tbsp butter
2 cloves garlic, crushed
½ medium onion, chopped
100 g tinned mushrooms, drained
¼ tsp orange extract
1 tbsp Splenda
225 g cream cheese, beaten to soften
180 g tinned tuna, drained
2 tbsp fresh parsley
Grated peel of half an orange
¼ tsp salt
¼ tsp freshly ground black pepper


1. In a small, heavy frying pan over medium heat, melt the butter and sauté the garlic, onion and mushrooms until the onion is limp. Add the orange extract and Splenda and stir well. Allow to cool.

2. Place the cream cheese, tuna, parsley, orange peel, salt and pepper in a food processor with the S-blade in place. Pulse to blend. Add the sautéed mixture and pulse until smooth and well blended.

3. Spoon into a serving bowl and chill. Serve with celery sticks, pepper strips, cucumber rounds and crackers for the carb-eaters.

Yield:- At least 6 servings, each with 3 grams of carbohydrate and 1 gram of fibre, for a total of 2 grams of usable carbs and 11 grams of protein.

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