Tuna & Sardine Pate
Ingredients
- 1 can (5 oz / 142g) tuna in water, drained
- 1 can (3.75 oz / 106g) sardines in water, drained
- 2 oz (57g) chicken liver, cooked and chopped
- 1 large egg, hard-boiled and mashed
- 2 tablespoons unflavored gelatin powder
- 1/2 cup warm water (for gelatin)
- 1 tablespoon salmon or fish oil
- 1 teaspoon sunflower seed oil
Step-by-Step Instructions
- In a small bowl, bloom the gelatin by sprinkling it over 1/2 cup of warm water and letting it sit for 5 minutes, then gently stir until fully dissolved.
- Cook the chicken liver by boiling in water for 10-12 minutes until no longer pink inside; drain and chop finely.
- Hard-boil the egg by placing it in boiling water for 10 minutes, then cool under cold water, peel, and mash thoroughly.
- Drain the canned tuna and sardines, then place them in a mixing bowl and mash or blend to a smooth consistency using a fork or food processor.
- Add the chopped chicken liver and mashed egg to the fish mixture and combine well.
- Pour the dissolved gelatin mixture into the fish and liver blend and stir thoroughly to distribute evenly.
- Add the salmon oil and sunflower seed oil, then mix until the pate is uniform and smooth.
- Divide the mixture into silicone molds or ice cube trays (approximately 1 oz per cube) and refrigerate for at least 2 hours until set.
- Once firm, pop out the pate portions and store in airtight containers or freezer-safe bags.
💊 Required Supplements
Per batch (approximately 10 oz / 283g total recipe weight, yielding about 10 servings): Add 2,000 mg taurine powder (200 mg per serving), 500 mg wild salmon oil or fish oil providing approximately 100 mg EPA+DHA per serving, 1/4 teaspoon iodized salt (providing iodine), 100 mg vitamin E (as mixed tocopherols), and 1/8 teaspoon potassium chloride. Mix all supplements thoroughly into the base mixture before the gelatin sets. Do NOT add calcium or phosphorus supplements unless directed by your veterinarian, as organ meats and fish bones (if using bone-in sardines) contribute some minerals. Consult your veterinarian about adding a complete feline vitamin-mineral premix such as Balance IT Feline or Alnutrin for long-term feeding.
Nutritional Analysis
1 oz (28g) per 8lb cat| Calories | 48 kcal |
| Protein | 5.2g (52% DM) |
| Fat | 2.4g (24% DM) |
| Carbohydrates | 0.8g (8% DM) |
| Fiber | 0.1g (1% DM) |
| Moisture | 72% |
| Calcium | 0.08% DM |
| Phosphorus | 0.18% DM |
| Ca:P Ratio | 0.4:1 |
🧊 Safety & Storage
Store refrigerated portions in airtight containers for up to 3 days. Freeze individual portions in silicone molds or ice cube trays for up to 3 months; thaw overnight in the refrigerator before serving. Always serve at room temperature or slightly warmed — never microwave. Discard any uneaten food left out for more than 2 hours. Wash all surfaces, utensils, and hands thoroughly with hot soapy water after handling raw or cooked organ meats. This recipe is intended to be fed as a complete diet only if the recommended supplements are included; otherwise, feed as a supplemental topper comprising no more than 10% of daily caloric intake.
⚠️ Recipe Drift Warning
Do not substitute tuna with canned albacore or fresh high-mercury fish such as swordfish or king mackerel, as chronic mercury exposure is toxic to cats. Do not replace chicken liver with beef liver at greater than a 1:1 ratio without veterinary guidance, as excessive liver can cause vitamin A toxicity. Avoid substituting gelatin with agar-agar or cornstarch, as these alter binding and caloric density. Do not omit taurine — taurine deficiency in cats causes irreversible retinal degeneration and dilated cardiomyopathy. Do not add onions, garlic, chives, or any Allium species, as these cause hemolytic anemia in cats. Do not add salt beyond the specified amount, as excess sodium can cause hypernatremia.
⚕️ Always consult your veterinarian before changing your pet's diet.
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