Easy Tuna Pate

evelyn/athens's Note:

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 1 (6 ounce) can tuna , drained and flaked (I use a 6 oz/160 gr can packed in olive oil)
• 1 small onion , quartered
• ½ cup sliced almonds , toasted
• 2 hard-boiled eggs , shelled
• 4 gherkins
• 1 teaspoon salt
• ¼ 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
• cracker
• 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.

Reviews

[Evie*]

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.

[Mysterygirl]

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.

[Lizzie-Babette]

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!