Cântara Tuna Pate

Cântara began in 1940 as a fish-salting warehouse in Matosinhos, just north of Porto, set up by Carlo Lazzara. It passed down through his family until Fausto Cântara took sole ownership in 1977 and moved into anchovies; today his son Paulo Dias runs it as a canning factory in neighbouring Perafita. Their tuna pâté keeps the recipe short: wild tuna blended with olive oil, tomato, a little vinegar, spices and salt. It's smooth and savoury, with the vinegar keeping it bright rather than heavy. Ready to spread straight from the tin.