Tuna & Sardine Pate

Ingredients

• 1 can (5 oz) tuna in water, drained
• 2 cans (3.75 oz each) sardines in water, drained
• 2 tablespoons pumpkin puree (plain, not pie filling)
• 1 tablespoon olive oil
• 1/4 cup water (reserved from canned fish or fresh)
• 1/2 teaspoon sunflower lecithin powder (for choline and texture)
• 1/4 teaspoon iodized salt
• 1/2 teaspoon taurine powder (2,000 mg total)
• 200 mg calcium carbonate powder (crushed tablets or pure powder)
• 100 IU vitamin E (d-alpha tocopherol, from capsule)
• 1/4 teaspoon vitamin B-complex powder (pet-formulated, providing ~25 mg thiamine)
• 1/8 teaspoon zinc picolinate powder (approximately 5 mg zinc)
• 1/4 teaspoon potassium citrate powder (approximately 200 mg potassium)

Step-by-Step Instructions

1. Drain tuna and sardines, reserving 1/4 cup of the liquid for moisture.
2. Place drained fish in a food processor or blender and pulse until a smooth consistency forms.
3. Add pumpkin puree, olive oil, and reserved fish liquid; blend until uniform.
4. In a small bowl, mix taurine, calcium carbonate, vitamin E, B-complex, zinc, and potassium citrate with 1 tablespoon warm water to dissolve.
5. Add the dissolved supplement mixture and sunflower lecithin to the fish blend; process for 60 seconds until silky.
6. Taste-test temperature and transfer to an airtight glass container.
7. Press plastic wrap directly onto the surface to prevent oxidation, then seal with lid.
8. Refrigerate immediately; bring to room temperature before serving.