Easy Tuna Pate

"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."
photo by ltdsaloon16r photo by ltdsaloon16r
photo by ltdsaloon16r
photo by Ana C. photo by Ana C.
Ready In:




  • Combine all ingredients (except garnish) in food processor and process 2 minutes or until mixture makes a stiff paste.
  • Line a 3-cup bowl or mold with plastic wrap; pack in pate mixture and cover with plastic wrap.
  • Chill atleast 6 hours, or until ready to serve.
  • Unmold onto serving plate and garnish with egg slices and parsley.
  • Serve with crackers and melba toast.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. For now it's a dip. I'm hoping once it cools down in a fridge it'll become proper pate. I used my preetha mixer so I only needed to mix it for maybe 30 seconds. I used half of huge purple onion, 2 dill pickles instead of gherkins and omitted almonds. I don't care for them so never have them on hand. Oh and instead of Tabasco I used red hot Sriracha as that's what I had. Taste is awesome and texture so nice and smooth. I was hungry so didn't wait for it to sit and flavors to mix and it was still great tasting.
    • Review photo by Ana C.


  1. This was so good and so easy to make. I really like that you don't have to run out and buy any specialty ingredients. I used sweet relish instead of gherkins, which I did not have on hand. Bonus that it is an option for my low-carb friends as well. Excellent recipe, enjoyed by everyone. Thanks so much.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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