Paté Thon (Tuna Paté)

Breakfast & Brunch Snacks Fish & Seafood Appetizers & Snacks Street Food Afternoon Tea

Source: Cuisine Mauritian•January 28, 2025

Be the first

These typical Mauritian appetizers are prepared with a flaky pie crust dough as base, which is then stuffed with any nice filling of your choice and finally deep fried. They are served with a mint-coriander chutney.

Recipe Ingredients

Servings:

Stuffing
2-3 tbsp oil (for sautéing)
1 large onion, diced
1 tbsp ginger and garlic paste
1 tbsp chilli flakes
2 chillies, finely chopped
Salt to taste
1 tbsp turmeric powder
1 tbsp cumin powder
1 tsp coriander powder
½ tsp black pepper
2 tins tuna, drained
2 tbsp chopped coriander
Juice of half a lemon
Dough
3 cups (384g) plain flour
Salt to taste
1 cup (227g) unsalted butter
5-6 tbsp water

Instructions

Stuffing

1
Heat 2-3 tbsp oil over medium-high heat.
2
Add 1 large diced onion.
3
Add 1 tbsp ginger and garlic paste.
4
Add 1 tbsp chilli flakes.
5
Add 2 finely chopped chillies.
6
Add salt to taste.
7
Cook until the onion is soft.
8
Add 1 tbsp turmeric powder.
9
Add 1 tbsp cumin powder.
10
Add 1 tsp coriander powder.
11
Add 1/2 tsp black pepper.
12
Turn off the heat and let the mixture cool completely.

Dough

1
In a large bowl, combine 3 cups plain flour and salt to taste.
2
Add 1 cup unsalted butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
3
Add 5-6 tbsp water and mix to a firm dough.
4
Knead the dough for a few minutes.
5
Let the dough rest for 10 minutes.

Preparation

1
Drain 2 tins of tuna into a bowl.
2
Add the cooled onion mixture to the tuna.
3
Add chopped coriander and mix.
4
Add juice of half a lemon and mix thoroughly.
5
Divide the dough into 4 equal pieces.
6
Roll each piece of dough thinly.
7
Cut the rolled dough into big squares or rectangles.
8
Add the tuna filling to each piece.
9
Roll and seal the edges properly.
10
Press the edges with a fork to crimp.
11
Fry the patés on medium-low heat until golden brown.

Photos