Tuna Pâté - High-Protein Tuna Spread with Greek Yogurt and Eggs

Instructions

Lightly sauté the shallot in a teaspoon of olive oil for 12 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.

Appetizer,Main Course,Snack