Tuna pate
Tuna and eggs provide protein and choline, while marinated seaweed adds iodine and a marine note. Olive oil and mustard make the pate juicier without extra carbs. It is a practical chilled fish spread for a keto menu.
Prepare marinated seaweed (15 g) first if you use it as a ready component. Drain tuna in its own juice (180 g), then add eggs (100 g), tomato (100 g), olive oil (20 g), dill (15 g), lemon (15 g), Dijon mustard (25 g), salt (3 g), black pepper (1 g), and marinated seaweed (15 g).
Mash or blend the pate to your preferred texture and chill before serving. Serve as a cold spread or with vegetables.
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