Prep 15 mins
Cook 0 mins
- 1⁄4 cup milk
- 1 (8 ounce) package cream cheese
- 1⁄2 cup mayonnaise
- 1⁄4 cup chopped green onion, with tops
- 2 teaspoons prepared horseradish
- 1⁄8 teaspoon red pepper sauce
- 1 dash Worcestershire sauce
- 1 (6 ounce) can tuna, drained
- Stir milk, one tablespoon at a time, into cream cheese.
- Mix in mayonnaise, onions, horseradish, pepper sauce and Worcestershire sauce.
- Stir in tuna.
- Sprinkle with paprika. Cover and refrigerate at least one hour.
- Serve with favorite crackers or veggies.
This was very tasty! I halved it and left out the milk so it would be thicker to use as a sandwich spread. Used light cream cheese and light mayo. Thanks for the recipe!
Great taste. I did a lot of substituting, starting with using canned salmon (14 oz can). After I picked out the salmon skin and bones I had approx 12 oz which calls for doubling this recipe. I also used Philly light cream cheese with chives and dried onion bits. I also decreased the amount of milk to make it firmer for sandwiches. Thanks......
I used this on Christmas Eve to fill puffs in place of my regular tuna filling. I will never again make that boring old regular filling!! This was absolutely wonderful and the only change I made was to use a tad more green onion, just so the last two in the bunch wouldn't go to waste. I'll be making this year round as a wonderful spread for crackers and veggies, as you suggested. I can already taste it on cucumber slices, yum! Thanks for sharing this keeper with us, Christine!