Tuna Pate Perfected with Dill

Drain both cans of tuna thoroughly. Flake the tuna with a fork, checking carefully for any bones or sharp fragments — discard any found.

Place the egg in a small saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Remove from heat, cover, and let stand for exactly 10 minutes. Transfer to an ice bath for 2 minutes, then peel and chop finely.

Melt butter in a medium saucepan over medium-low heat until it begins to shimmer and foam gently.

Add the flaked tuna and chopped egg to the pan. Stir with a wooden spoon to incorporate the butter evenly. Cook for 3-4 minutes, stirring occasionally, until the mixture is warmed through and the edges are just beginning to gentle sizzle.

Pour in the chicken broth. Stir well, then bring to a soft simmer over medium heat. Reduce heat to low and let it gently bubble for 5 minutes, stirring once or twice, until the broth is mostly absorbed and the mixture has thickened slightly.

Remove the pan from heat entirely. Squeeze in the juice of the entire lemon. Add the fresh dill and parsley, then season with salt.

Transfer the warm mixture to a food processor. Pulse 8-10 times until the pate reaches a smooth, creamy consistency with no large chunks remaining. For a silkier texture, process for an additional 30 seconds.

Taste and adjust seasoning with an additional pinch of salt or a few drops of lemon juice if desired. Serve immediately at room temperature, or press into a small ceramic ramekin and refrigerate for up to 2 days.