If you’re looking for a flavorful yet light recipe, this healthy Tuna Pâté, also known as a Tuna Spread, is packed with protein, made with Greek yogurt and boiled eggs, and perfect for both elegant appetizers and everyday snacks.
This version is lighter than traditional tuna spreads because it uses Greek yogurt instead of mayonnaise or cream cheese, so it’s creamy without being heavy. The boiled eggs add richness and make the texture silky and smooth, so it spreads easily on toast, crackers, or even fresh veggie sticks.
A little lemon juice and a touch of mustard brighten up the flavors, and fresh herbs like parsley, dill, or chives give it a fresh, aromatic kick. You can even add a tiny pinch of smoked paprika or a few capers if you want to make it a bit fancy.
It’s super versatile, you can enjoy it for breakfast on toast, pack it for lunch, or use it as a quick snack after a workout. It’s easy to make ahead and keeps well in the fridge, making it perfect for busy days.
How to make Tuna Pâté – High Protein Tuna Spread
Begin with boiling the eggs. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly to maintain a gentle boil and cook the egg for 10 minutes until it is hard-boiled. Let them cool.
Next, continue with lightly sautéing the shallot. Heat a teaspoon of olive oil in a small pan and cook the shallot for 1–2 minutes until soft, then let it cool slightly.
Prepare the tuna mixture. In a blender or food processor, combine the drained tuna, boiled eggs, Greek yogurt, smoked paprika, parsley, mustard, lemon zest and juice, olive oil, and the sautéed shallot. Blend until smooth and creamy, adding a little extra yogurt if a silkier texture is desired.
Then, season the mixture. Add salt and pepper to taste and mix lightly.
Afterward, refrigerate the spread for 20–30 minutes to allow the flavors to meld. Spread onto whole-grain crackers, cucumber rounds, or small toasts for elegant appetizers. You can also serve as a creamy dip with raw vegetables.
Hope you will try this healthy Tuna Pâté recipe. Don’t forget to tag me on your Instagram posts or stories. I love to see how it turns out for you. Enjoy!
Other recipes you may like to try
This Red Lentil and Walnut Dip is a flavorful dip made with red lentils and walnuts. Creamy, protein-packed, and perfect for spreading.
Try this Soy Pâté, a light plant-based spread that’s full of protein and flavor, great for snacks or appetizers.
This Salmon Dip is creamy and packed with flavor, the ultimate appetizer for crackers, bread, or fresh veggies.
For more appetizer ideas check our full collection for Appetizer Recipes.
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Tuna Pâté – High-Protein Tuna Spread with Greek Yogurt and Eggs
Ingredients
- 2 cans tuna in water (about 7 oz – 200g) , drained
- 2 hard-boiled eggs , peeled
- 1 (50g) small red onion , chopped
- 4 tbsp (60g) Greek yogurt (2% fat)
- 1 tsp (5g) Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- Fresh herbs (parsley, dill, or chives)
- Salt and freshly ground black pepper , to taste
Instructions
- Lightly sauté the shallot in a teaspoon of olive oil for 1–2 minutes until soft. Cool slightly.
- In a blender or food processor, add the drained tuna.
- Add the boiled eggs, Greek yogurt, smoked paprika, parsley, mustard, lemon zest and juice, olive oil, and sautéed shallot.
- Blend until smooth and creamy. Add a little extra yogurt if you want a silkier texture.
- Add salt and pepper to taste. Mix lightly.
- Refrigerate for 20-30 minutes before serving.
- Garnish with fresh herbs or a drizzle of olive oil for presentation.
- Spread on toast, whole-grain crackers, or use as a dip for raw veggies.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
