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Nutrition Facts
Serving Size 1 cups 262g Recipe makes 4 cups)
Calories 358
Calories from Fat 239		(66%)
Amount Per Serving		%DV
	Total Fat 26.6g	40%
	Saturated Fat 15.6g	78%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 340mg		14%
Potassium 469mg		13%
Total Carbohydrate 9.1g		3%
	Dietary Fiber 0.7g	2%
	Sugars 3.2g
Protein 21.8g		43%
how is this calculated?

Tuna Dill Pate

Recipe #324423 | 2¼ hours | 15 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: mommyoffour
Sep 10, 2008

This is an old fashioned appetizer that is still loved in my house. I usually put it in a round mold and serve crackers around it. Cook time is chill time.

4 cups (change servings and units)

Ingredients

1/2 cup cold v-8 vegetable juice
2 (2 tablespoon) envelopes unflavored gelatin
1 cup boiling v-8 vegetable juice
2 cups sour cream
1 tablespoon dill weed
1/8 teaspoon Worcestershire sauce
7 ounces tuna

Directions

1
Place cold V-8 and gelatin in container of blender; cover and run at low speed until gelatin is soft.
2
Add boiling V-8 juice and blend at high speed until gelatin dissolves.
3
Add sour cream, dill weed and worcestershire sauce.
4
Blend until smooth.
5
By turning blender on and off quicly, chop drained tuna into mixture.
6
Do not overblend.
7
Pour into a 5 cup mold and chill until set.
8
Unmold and garnish with fresh dill weed and lemon wedges.
9
Serve with crackers or bread rounds.