For the pate, line a 1-cup loaf
n remaining milk & refrigerate batter for 30 minutes.
Heat crepe
Wash and pat dry the tuna steaks, sprinkle with a little
o not over-beat, the pate should have some texture.
Combine ingredients in a blender or food processor and process until it becomes a stiff paste; approximately two minutes. Line a three cup mold or bowl with saran wrap and pack in pate mixture. Cover and refrigerate overnight.
Unmold and place on a serving plate and garnish with parsley. Serve with crackers or melba toast. This easy cold appetizer recipe is an excellent choice.
Mix all ingredients together. Can double recipe.
Beat all ingredients except tuna until smooth.
Gradually add tuna.
Chill, covered, for 8 hours.
Serve as a spread with chips or crackers.
Line a 3-cup bowl with clear plastic wrap, set aside.
In medium mixing bowl, combine all ingredients except crackers. Transfer mixture to the prepared bowl.
Cover and refrigerate overnight ( or at least several hours).
To serve, let stand at room temperature 30 minutes.
Unmold pate onto serving plate. Remove plastic wrap.
Serve with assorted crackers.
Makes 2 1/2 cups.
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.
In a large bowl blend softened cream cheese with mayonnaise until smooth.
Flake the well-drained tuna into the bowl.
Add the remaining ingredients and mix well.
Chill for at least 30 minutes for the flavours to blend and the dried onion to soften.
Mix again before serving.
Combine all ingredients in food processor and mix well.
Oil or grease a bowl or mold.
Press pate into it firmly.
Chill well. Turn out onto pretty plate and garnish with olives, cherry tomatoes and parsley if desired.
Can be frozen.
Defrost in refrigerator 24 hours.
Combine all ingredients except endive and sprouts in food processor or blender and puree until smooth, scraping down bowl.
Chill covered for 4 hours or overnight.
Place separate endive leaves on a platter and spoon about 1 Tablespoon of the mixture on each leaf (or for a more decorative look, pipe through a pastry bag with a star tip).
Top with a pinch of sprouts.
Serve cold.
Blend cheese, chili sauce, parsley, onion and Tabasco. Gradually stir in tuna.
Beat until blended.
Pack in mold and chill for at least 3 hours.
Serve with Club crackers.
For tuna ceviche, mix tuna, celery, 3 tbsp oil and
Blend cream cheese, parsley, chili sauce, onion and hot sauce. Gradually blend in tuna.
Beat until smooth.
Chill in small bowl lined with plastic wrap.
Turn out onto small plate. Surround with crackers.
Blend softened cream cheese, chili sauce, parsley, onion and hot pepper sauce; gradually stir in drained tuna.
Beat until mixture is thoroughly blended.
Pack in a 4-cup greased mold or small bowl.
Chill thoroughly, at least 3 hours or overnight.
At serving time unmold on serving plate.
If desired, garnish with sliced green olives and/or greens.
Serve with assorted crackers.
Blend all ingredients together.
Place in mold and refrigerate for 3 hours.
Serve with crackers.
Combine tuna, cream cheese, onion, salt and Tabasco sauce; mix well.
Mound onto crackers.
Serves 24.
Beat together with electric beater cream cheese, chili sauce, finely chopped parsley, minced onion, Worcestershire sauce and Tabasco.
Drain tuna and gradually add to the cream cheese mixture, beating until thoroughly blended.
Chill well before serving. Serve with crisp crackers.
Drain
tuna
well.
Cream everything else together real well. Then
mix
tuna slowly.
Cover thinly with Miracle Whip and sprinkle with parsley.