Easy Tuna Pate
"This is an easy appetizer you can literally whip up in 5 minutes - it's best if you prepare at least 6 hours ahead of serving to allow for chilling and having the flavors 'blend' together. Makes all the difference in the world."
photo by ltdsaloon16r
- Ready In:
- 5mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 (6 ounce) can tuna, drained and flaked (I use a 6 oz/160 gr can packed in olive oil)
- 1 small onion, quartered
- 1⁄2 cup sliced almonds, toasted
- 2 hard-boiled eggs, shelled
- 4 gherkins
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 1⁄3 cup mayonnaise
-
Garnish
- 1 hard-boiled egg, sliced thin
- fresh curly-leaf parsley
- cracker
- melba toast
directions
- Combine all ingredients (except garnish) in food processor and process 2 minutes or until mixture makes a stiff paste.
- Line a 3-cup bowl or mold with plastic wrap; pack in pate mixture and cover with plastic wrap.
- Chill atleast 6 hours, or until ready to serve.
- Unmold onto serving plate and garnish with egg slices and parsley.
- Serve with crackers and melba toast.
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Reviews
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This is a really tasty pate, I made this as one of the appies pre Christmas diiner, very popular it was too. So easy to put together, thanks for sharing it Evelyn. -
I love this stuff! Fish is my favorite protein and I couldn't keep away from this - thanks so much for posting this recipe. It will be made often in my house.
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Made this exactly as is for an Easter gathering with only one exception...I COULD NOT get the jar of gherkins open to save my neck, and DH was golfing, so I had to do without. I truly didn't miss it - and neither did everyone snarfing it down! I garnished it with extra toasted almonds and the thin-sliced egg. The taste is spectacular, the presentation is lovely, and the ease of preparation is superb. If I could give this more stars I would. I'll be making this to rave reviews in the future - and I can't wait to make it again! Great recipe, evelyn - thanks so much for sharing! -
I made this for the girls at work at a pre-Thanksgiving warm-up and it disappeared. Everyone wanted the recipe. This is really good. -
For now it's a dip. I'm hoping once it cools down in a fridge it'll become proper pate. I used my preetha mixer so I only needed to mix it for maybe 30 seconds. I used half of huge purple onion, 2 dill pickles instead of gherkins and omitted almonds. I don't care for them so never have them on hand. Oh and instead of Tabasco I used red hot Sriracha as that's what I had. Taste is awesome and texture so nice and smooth. I was hungry so didn't wait for it to sit and flavors to mix and it was still great tasting.
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Tweaks
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This was so good and so easy to make. I really like that you don't have to run out and buy any specialty ingredients. I used sweet relish instead of gherkins, which I did not have on hand. Bonus that it is an option for my low-carb friends as well. Excellent recipe, enjoyed by everyone. Thanks so much.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
