No mold
Chill it in a bowl and serve as a dip.
Party spread
Tuna pâté, the easy make-ahead spread.
Canned tuna blended with cream cheese, onion, parsley and SpiceItUp! Jalapeño Ketchup, pressed into a mold and chilled overnight. Five ingredients, ten minutes of work, and a retro party spread that always gets eaten.
About this recipe
Tuna pâté is a smooth, sliceable tuna spread, closer to a mousse than a tuna salad. Chilling it in a mold for a day lets it set firm enough to turn out onto a platter.
It comes from the SpiceItUp! recipe collection. See the original tuna pâté on spiceitup.com.
Recipe
Ingredients
- 8 oz cream cheese, softened
- 2 cans tuna, drained
- 2 tbsp SpiceItUp! Jalapeño Ketchup
- 2 tbsp chopped parsley
- 1 tsp minced onion
- Butter, for the mold
- Black or green olives, to serve
Steps
Blend
Put the cream cheese, tuna, Jalapeño Ketchup, parsley and onion in a bowl and blend with a mixer on low speed until smooth.
Mold
Butter a small fluted mold and press the mixture in firmly.
Chill
Cover and refrigerate for 24 hours so it sets.
Serve
Turn out onto a platter, surround with olives and serve with crackers.
Make it your way
Brighter flavor
Add a squeeze of lemon and a teaspoon of capers.
More heat
Use Hot Jalapeño Ketchup or a dash of SpiceItUp! Jalapeño Dusting Salt.
Questions
What is tuna pâté?
A smooth spread of tuna blended with cream cheese and seasonings, chilled until firm and served with crackers.
How long does tuna pâté keep?
Covered in the fridge, up to 3 days.
Do I have to chill it for 24 hours?
For a molded pâté, yes, so it holds its shape. As a dip, a couple of hours is enough.