Tuna Pate

Tuna Pate


1 person made this

A simple but tasty pate that freezes well and will surprise you. Tinned tuna is combined with cream cheese, lemon juice and a dash of whisky.


Serves: 4 

  • 1 (400g) tin tuna in brine
  • 190g butter, melted
  • 250g cream cheese
  • 1/4 cup diced fresh parsley
  • 1/2 lemon, juiced
  • pepper, to taste
  • whisky, to taste
  • 6-10 drops tobasco sauce
  • 60g butter, melted
  • 1 sprig parsley, diced, for garnish

Preparation:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour10min 

  1. Place the tuna, butter, cream cheese, parsley, lemon juice, pepper, whisky and tobasco in a food processor.
  2. Blend until smooth.
  3. Divide evenly into 4 small ramekin dishes.
  4. Cover with a thin layer of reserved butter and sprinkle with a little parsley for decoration.
  5. Refrigerate for 1 hour or until firm or freeze until needed.

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