Roasted Pepper and Tuna Pate
Tuna brings protein and iodine, while roasted pepper adds bright flavor without extra carbs. The result is juicy, aromatic, and especially good as a chilled keto appetizer.
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Inventory: Oven
800
Servings: 4 (1 serving ≈ 61 gram)
Digestion time: 3 hour
Complete protein: ✔
This pate combines the protein of tuna with the sweet smoky flavor of roasted pepper. It works well as a cold spread or appetizer when you want something bright but not heavy.
How to make it
- Roast 100 g of bell pepper at 200 °C for about 25 minutes until the skin darkens in spots.
- Transfer the hot pepper to a bag or container for 10 minutes, then peel it and remove excess moisture.
- Drain 100 g of tuna, mash it with a fork, and combine it with the pepper.
- Add 10 g of cilantro, 5 g of garlic, 20 g of olive oil, 5 g of lemon juice, and 2 g of sea salt.
- Mix until it becomes spreadable and chill before serving.
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