13 Reviews of Easy Tuna Pate

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!

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.

From: Mysterygirl

On Nov 11, 2003

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.

From: Evie*

On Dec 26, 2003

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.

From: Valerie in Florida

On Mar 1, 2006

Loved it. Served with crackers. Definately should sit for a day to let flavors develop/combine. Thank you !!

From: gingersnap

On Jul 31, 2006

Yum! Not usually a big tuna fan but the texture and taste is so great-I love this recipe. My family made fun of me when I mentioned tuna pate but they ate their words and there were no leftovers! Now I have to make it whenever they visit!

From: GaylaJ

On Dec 2, 2004

This was enjoyed by all! I used solid white albacore & an extra dash or two of Tabasco--it's just hard for me to stop at a 'dash'. I garnished with toasted almonds & parsley (I was just afraid the egg wouldn't look too enticing after everyone started digging into it). Anyway, great stuff!! Thanks a lot for posting!

From: Pat from Ohio

On Nov 25, 2003

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.

From: L. Davenport

On Nov 8, 2005

I haven't tried this as a pate, but eliminate the almonds and spread this mixture on bread. Top with cheese and put under the broiler. This would be the tuna melt I grew up with. The egg and tuna combination is excellent.

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.