Easy Tuna Pate (Real Food, Paleo, Whole30)

Breakfast and lunch tend to be difficult for some to navigate when switching to a real food diet. And the idea that a real food meal needs to be prepared with simple and fresh ingredients can seem daunting!

I like to double-batch certain dinners, like roasted chicken, grilled steak or tuna patties, so that leftovers pull double duty for breakfast and/or lunch the next day. But even I know, leftovers can only take you so far! Once in awhile, especially when the weather turns warm, I will prep a large batch of salads or pates, such as this one, so that there are a variety of options in the refrigerator to choose from when hunger.

Wild-caught tuna is inexpensive when compared to other wild proteins so this recipe can be accessible with items already probably in your kitchen. And this tuna pate is versatile because it makes a great portable school or work lunch.

I love any excuse to add extra fat to our diets so this recipe includes a nutrient-dense avocado plus a little extra oil.

The pate is almost like a dip so a variety of sturdy veggies can be dipped in, or the tuna can be scooped onto cucumber rounds,

*I have substituted sardines (found in my local Costco) packed in olive oil, for the tuna, and the result was just as delicious.

Easy Tuna Pate

1 5.oz can wild-caught tuna, drained (I found these at my local Costco)
2 tablespoons avocado oil (also found at my local Costco)
1-2 cloves of garlic, peeled
1 whole avocado, peeled and seeded
1 organic lemon, juiced
1/2 teaspoon sea salt, plus more if needed
3 tablespoons chopped organic parsley
1/4 teaspoon crushed red pepper flakes, optional

In a food processor container fitted with an S-blade, add the drained tuna, avocado oil, garlic cloves, avocado, lemon juice and salt to taste. Place the lid on the food processor and puree until the mixture is fairly smooth. Taste and add additional salt, if necessary.

Add the parsley and red pepper flake and pulse a few more times until well combined. Scrape into a serving dish and chill or serve immediately.

Serve over cucumber rounds, endive leaves, red and orange bell pepper spears, celery sticks or wrapped in lettuce or kale leaves.

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