Categories: Appetizers, Dip, Tuna
Ingredients
- 1 (6 ounce) can tuna, drained and flaked (I use a 6 oz/160 gr can packed in olive oil)
- 1 small onion, quartered
- 1/2 cup sliced almonds, toasted
- 2 hard-boiled eggs, shelled
- 4 gherkins
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 1/3 cup mayonnaise
- Garnish
- 1 hard-boiled egg, sliced thin
- fresh curly-leaf parsley
- crackers
- melba toast
Directions
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Combine all ingredients (except garnish) in food processor and process 2 minutes or until mixture makes a stiff paste.
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Line a 3-cup bowl or mold with plastic wrap; pack in pate mixture and cover with plastic wrap.
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Chill at least 6 hours, or until ready to serve.
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Unmold onto serving plate and garnish with egg slices and parsley.
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Serve with crackers and melba toast.