Portuguese Tuna Dip
Patê de Atum

This Portuguese Tuna Dip can be made year-round. It also works beautifully in colder months when you want a bright, protein-rich spread that contrasts with heavier winter foods. Because canned tuna is shelf-stable and shallots, yogurt, and mayonnaise are always available, Portuguese Tuna Dip is not restricted by seasonality.

The key seasonal factor is how you serve it. In summer, we love to serve with fresh crusty bread, fresh vegetables, and a glass of Vinho Verde. In winter, it can be part of a comforting appetizer spread served with toasted bread.

Since this recipe uses a short list of ingredients, quality matters significantly. The tuna is the star, so I recommend looking for an 8-ounce can of tuna packed in olive oil or water, depending on your preference. Specialty grocery stores, Portuguese markets, and well-stocked supermarkets often carry high-quality canned tuna brands.

Shallots are widely available in most grocery stores, typically near onions and garlic. Choose a firm shallot with dry, papery skin and no soft spots. Greek yogurt should be plain and full-fat for the best texture, and it can be found in the dairy section of any supermarket. Mayonnaise should be a high-quality brand with minimal additives.

Lemon juice should ideally come from a fresh lemon rather than bottled juice, as freshness dramatically impacts flavor. Fresh cracked pepper should be ground just before use, and salt should be fine-grain sea salt.

Yes, but substitutions should be made thoughtfully.

If you do not have Greek yogurt, you can substitute it with strained regular yogurt, but ensure it is thick to avoid a watery Tuna Dip.

Mayonnaise can be adjusted slightly based on personal preference; however, removing it entirely will change the creaminess and mouthfeel. The balance between Greek yogurt and mayonnaise is what gives this Portuguese Tuna Dip its signature texture and flavor.

Shallots can be substituted with very finely minced red onion, but use less, as red onion is sharper.

Lemon juice should not be skipped, but in an emergency, a small amount of white wine vinegar can work, though the flavor will be less bright.

Salt and fresh cracked pepper should always be adjusted to taste. Crackers can be substituted with crusty bread, toasted white bread, or even vegetable sticks, but traditional bread complements the dip best.

Portuguese Tuna Dip is extremely versatile and works well as part of both casual and formal menus.

As an appetizer, it can be served with sliced bread before a seafood-focused meal, such as grilled fish or shrimp.

It also fits beautifully into a tapas-style menu alongside olives, cheeses, roasted peppers, and cured meats.

For brunch, this Tuna Dip can be spread on toast and topped with fresh herbs or served alongside eggs and salads. Because Portuguese Tuna Dip is protein-rich yet refreshing, it balances heavier dishes and provides contrast.

For a main course, you can serve Madeiran-style Tuna Steaks, Portuguese Garlic Shrimp, Portuguese Beef Steak (Posta à Mirandesa).

For dessert, Pastel de Nata – Portuguese custard tarts or a simple seasonal fruit salad make a good finish.

Pairing the right drinks can really elevate the experience of enjoying Tuna Dip.

Crisp white wines are an excellent choice, particularly Portuguese varieties such as Vinho Verde, which offers acidity and fruitiness that cut through the creaminess of the dip.

If you prefer beer, I recommend a light lager or a pilsner that will not overpower the delicate tuna flavor.

Non-alcoholic options include sparkling water with lemon, iced green tea, or a lightly sweetened lemonade.

Proper storage is essential for maintaining both flavor and food safety.

Portuguese Tuna Dip can be stored in an airtight container in the refrigerator for up to 1 day.

Because it contains dairy and mayonnaise, it should not be left at room temperature for more than two hours.

For best results, store it tightly sealed to prevent it from absorbing other odors from the refrigerator. Before serving leftovers, give the Tuna Dip a gentle stir and taste for seasoning, as flavors can mellow over time.

Do not freeze Portuguese Tuna Dip, as freezing will negatively affect the texture, causing separation and graininess. Always use clean utensils when serving to extend shelf life.

My tips for perfecting this recipe are:

1. Start by draining the tuna thoroughly.
2. Use a fork to gently flake the tuna rather than mashing it aggressively; this preserves a pleasant texture.
3. Mince the shallot very finely to avoid harsh bites.
4. Add lemon juice gradually, tasting as you go, to control acidity.
5. Season with salt and fresh cracked pepper incrementally rather than all at once.
6. Let the Tuna Dip rest in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
7. Serve slightly chilled, not ice-cold, to ensure the full flavor profile comes through.
8. Always taste again just before serving and adjust seasoning if needed.