This bright and delicious tuna pâté is great as a spread for crackers, or as an appetizer to an elegant seafood Unwrap and unmold the pâté onto a serving dish and sprinkle the parsley mixture on top. Are you having a party and want to prepare an easy and delicious appetizer? This tuna pâté is perfect for the occasion, has excellent presentation, it's very pleasant and your guests will love. A very easy and quick to make tuna pate.
Tuna pate is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Tuna pate is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook tuna pate using 11 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Tuna pate:
- Prepare 2 tins tuna approx 210g
- Make ready 200 ml mayonnaise
- Prepare 2 tbs ketchup
- Prepare 1 tbsp horseradish
- Make ready 1/2 lemon juice
- Take salt,
- Take pepper
- Make ready chopped fresh parsley
- Prepare iceberg lettuce
- Prepare 1 boiled egg to decorate (optional)
- Prepare 4 slice toasted bread
A wide variety of tuna pate options are available to you, such as part, preservation process, and certification. Quick and easy tuna pate recipe. Mix everything for few more seconds. Place tuna pate in a bowl and arrange it with ketchup and dill.
Steps to make Tuna pate:
- In a medium size bowl combine mayonnaise with ketchup, add horseradish, lemon juice, salt, pepper, parsley and mix well. Open tins of tuna, drain juice then add them to the mayonnaise sauce. Line 4 glass ice cream dishes with lettuce leaf divide tuna into 4 servings. Arrange tuna in the middle of each lettuce. Place a slice of lemon and boiled egg and serve with toasted bread. Enjoy.
Mix everything for few more seconds. Place tuna pate in a bowl and arrange it with ketchup and dill. This pate comes together in minutes but should be left in the fridge to mellow for a couple of hours. Canned tuna is enlivened with fresh herbs, lemon, and a dash of sherry in this velvety dip. See the recipe for Pâté de Thon » Ingalls Photography.
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