Tuna Pate

    1 hour 10 minutes

    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.

    11 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)