1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (45g) Recipe makes 12 servings The following items or measurements are not included below: 4 gherkins 1/4 teaspoon pepper
Calories 94
Calories from Fat 55		(59%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 543mg		22%
Potassium 117mg		3%
Total Carbohydrate 4.1g		1%
	Dietary Fiber 0.8g	3%
	Sugars 1.8g
Protein 5.9g		11%
detailed view... how is this calculated?

Menus using this recipe:

Christmas Dinner 2006

Tender Vittles

Picnic in Andorra

Wildflour

Easy Tuna Pate

Recipe #70188 | 5 min | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Sep 2, 2003

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.

SERVES 12 (change servings and units)

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
crackers
melba toast

Directions

1
Combine all ingredients (except garnish) in food processor and process 2 minutes or until mixture makes a stiff paste.
2
Line a 3-cup bowl or mold with plastic wrap; pack in pate mixture and cover with plastic wrap.
3
Chill atleast 6 hours, or until ready to serve.
4
Unmold onto serving plate and garnish with egg slices and parsley.
5
Serve with crackers and melba toast.

Questions about this recipe?

Featured Reviews for This Recipe

From: Koechin (Chef)

On Oct 29, 2009

Very good Appetizer. I made it as listed and served with Melba Toast. I used imported olive oil packed Tuna. I think it makes all the difference versus water packed.Thanks for a great recioe.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: mommyoffour

On Mar 6, 2009

Good dip recipe. I needed a dip to add to my buffet table for the ball game and chose this recipe. I liked the taste and texture. I served this with wheat crackers, pretzel crisps and bread sticks. Thank you for posting.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Lizzie-Babette

On Apr 14, 2004

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!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: KS

On Jul 21, 2004

Thank you Evelyn for encouranging me to try this recipe. It is delicious even with chunk light tuna (I used Starkist chunk light packed in olive oil). It was also very easy to prepare. I rinsed the salt off the tuna nad omitted the salt, pepper, Worcestershire and Tabasco. I used two snallish green onions for the onion and substitued two pickes plus half a teaspoon of natural sugar for the gherkins. It will be great to bring for lunch and also seems like a lovely contribution for potluck gatherings. Thanks again.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 13 reviews