Tuna & Sardine Pate
Ingredients
- 1 can (5 oz) chunk light tuna in water, drained
- 1 can (3.75 oz) sardines in water, drained and bones included
- 1 large egg yolk
- 1 tablespoon sunflower oil
- 1 tablespoon unflavored gelatin powder
- 3 tablespoons water (for gelatin blooming)
- 1/2 cup water (reserved from sardine can or low-sodium fish broth)
- 1/4 teaspoon iodized salt
- 2 tablespoons cooked and mashed pumpkin (plain, not pie filling)
- 1 teaspoon chicken or fish liver pâté (optional for palatability)
Step-by-Step Instructions
- Bloom the gelatin by sprinkling it over 3 tablespoons of cold water in a small bowl. Let sit for 5 minutes until spongy.
- In a medium skillet over low heat, combine the bloomed gelatin with 1/2 cup of reserved liquid, stirring gently until completely dissolved. Do not boil.
- In a food processor, combine drained tuna, drained sardines (with bones), egg yolk, sunflower oil, iodized salt, mashed pumpkin, and optional liver pâté.
- Pour the dissolved gelatin mixture over the fish blend and process until a smooth, uniform pate forms, about 60–90 seconds. Scrape down sides as needed.
- Taste a tiny amount to confirm seasoning and adjust salt if necessary (do not add garlic, onion, or additional seasonings).
- Transfer the pate to an airtight container. Press plastic wrap directly onto the surface to prevent oxidation and browning.
- Refrigerate for at least 2 hours before serving to allow the gelatin to fully set. Bring to room temperature or gently warm in the microwave for 10–15 seconds before serving to enhance aroma.
💊 Required Supplements
Add the following per 1 lb (454g) of prepared food: 2,000 mg taurine powder, 200 IU vitamin E (as d-alpha-tocopherol), 50 mg B-complex (specifically formulated for cats, with emphasis on niacin and B12), 1,000 mg omega-3 fish oil (EPA/DHA combined), and 1/8 teaspoon iodized salt if not already included. Mix supplements thoroughly into the food before the final refrigeration step. Do not exceed taurine dosage; excess is water-soluble and will be excreted.
Nutritional Analysis
1/2 cup (approximately 4 oz / 113g for a 10lb cat)| Calories | 210 kcal |
| Protein | 22g (48% DM) |
| Fat | 11g (24% DM) |
| Carbohydrates | 3g (7% DM) |
| Fiber | 0.5g (1% DM) |
| Moisture | 72% |
| Calcium | 0.8% DM |
| Phosphorus | 0.6% DM |
| Ca:P Ratio | 1.3:1 |
🧊 Safety & Storage
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, portion into ice cube trays, freeze for up to 3 months, and thaw individual portions in the refrigerator overnight. Never leave the food at room temperature for more than 30 minutes. Discard any uneaten food after your cat finishes eating. Always use fresh, high-quality ingredients and wash hands and surfaces thoroughly after handling raw egg and fish. Consult your veterinarian before introducing this recipe, especially if your cat has kidney disease, pancreatitis, or fish allergies.
⚠️ Recipe Drift Warning
Do not substitute tuna with albacore or fresh raw tuna, as these may contain higher mercury levels. Do not replace sardines with oil-packed varieties, as excess oil can cause digestive upset and caloric imbalance. Do not omit taurine — it is an essential amino acid for cats and deficiency can lead to blindness and heart failure. Do not add onions, garlic, chives, grapes, raisins, or any seasoning blends, as these are toxic to cats. Do not use pumpkin pie filling, which contains harmful spices and excess sugar. Substituting the gelatin with agar-agar or omitting it entirely will alter the texture and binding properties but is not nutritionally dangerous.
⚕️ Always consult your veterinarian before changing your pet's diet.
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