Tuna Pate

Very delicate tuna cream (78%), olive oil and sea salt – Light and tasty, ready to use

A velvety cream that tastes of the sea: it spreads, it melts, it is loved at the first crostini

Menaica Tuna and Anchovy Pate

The Tuna Paté from the Pisciotta laboratory is a delicate, light, and flavorful cream made from just three ingredients: tuna (Thunnus albacares, 78%), olive oil, and sea salt. No thickeners, no preservatives, no artificial additives: just the fish, refined to a velvety consistency that spreads easily and melts in the mouth. Its versatility is its talent: it's perfect for pasta recipes, savory pies, and fillings, but it's at its best as appetizers, where a jar opened at the last minute can transform an entire aperitif into a simple yet elegant treat.
 
 
 

The roots of this Tuna Paté are deep in tradition

Pâté was born noble and French, but it was Italy that gave it its most charming second life: when the tramezzino was born in 1925 at the Caffè Mulassano in Turin—named, it is said, by Gabriele D'Annunzio himself—tuna spreads became the queen of the new Italian aperitivo trend, spread between soft bread in elegant cafés and then in everyone's homes. Since then, tuna spread has been a piece of national memory: the canapés at parties, the vol-au-vents on Sundays, the tramezzini at train stations and on excursions. This jar brings that popular ritual back to its purest form: without industrial mayonnaise or preservatives, just tuna, oil, and salt, as any respectable seafood cuisine would make it.
 
 
 

Choosing Tuna Pate means taking care of yourself

Unlike commercial spreads, often loaded with cream, starches, and preservatives, this pâté is essentially fish: 78% tuna provides its protein (8,61 g per 100 g) and healthy seafood fats, complemented by oleic acid from olive oil, for 190 kcal per 100 g—and it's used sparingly. Zero sugar, low salt (1,16 g), and an ingredients list that can be read in three words: it's the smart snack for those who want an aperitif or a savory snack without sacrificing the quality of the Mediterranean pantry.
 
 
 

How to Best Use: Tuna Pate

• THE APERITIF IN THREE STEPS – Warm crostini, a generous layer of pâté on top Seed Bread in a Box and — for the special occasion version — a grating of Grated Tuna Bottarga above: tuna on tuna, from delicate to intense: accompanied with an iced Peach Tea for a non-alcoholic summer aperitif.
• CREAMY RICE SALAD – Melt two tablespoons of pate with a drizzle of oil and use it as a creamy dressing for the Organic Semi-Processed Chinese Origin Rice — or for the Chinese Original Brown Rice in the most fiber-rich version — with crunchy vegetables: the perfect seafood lunchbox.
• RETRO STUFFED EGGS – The classic of old-fashioned parties: mash the hard-boiled yolks with the pâté, fill the egg whites with the piping bag and complete with a dot of Organic Tomato Ketchup: vintage in look, handcrafted at heart.

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who handcraft their catch—from anchovies to tuna creams—into exquisite delicacies made only with the sea, hands, salt, and time.
 
 
 

Ingredients

Tuna (Thunnus albacares) 78%, olive oil, sea salt. Allergens: FISH.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 794 kJ / 190 kcal
• Fat: 15,47 g, of which saturated fatty acids: 2,28 g
• Carbohydrates: 4 g, of which sugars: 0 g
• Protein: 8,61 g
• Salt: 1,16 g

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