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Total Time
15mins
Prep 15 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Stir milk, one tablespoon at a time, into cream cheese.
  2. Mix in mayonnaise, onions, horseradish, pepper sauce and Worcestershire sauce.
  3. Stir in tuna.
  4. Sprinkle with paprika. Cover and refrigerate at least one hour.
  5. Serve with favorite crackers or veggies.
Most Helpful

5 5

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!

5 5

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......

5 5

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!