Tuna Pate is a creamy appetizer that is served on crackers. Tuna is blended with cream cheese and a few other ingredients, then chilled at least four hours or overnight which allows the flavors to blend. Then, serve it with your favorite crackers.
This recipe was one of the recipes that my Aunt Jane asked her daughter, Debbie, to mail to me. Aunt Jane's note on the Tuna Pate recipe indicates that the recipe came from Aunt Bun. Aunt Bun was my maternal grandmother's sister, which makes her my Great Aunt.
The original recipe uses cream cheese, but I substituted Daiya dairy-free cream cheeze style spread. This spread tastes a lot like cream cheese and has worked well for me in other recipes.
The recipe also includes tuna in water. I prefer to use Solid White Albacore in water because, to me, it appears there is more tuna in the can than when it is a chunk variety. It seems like there is less water and the tuna is a better quality.
If you like appetizers that are spreads, try the Dairy-Free Salmon Spread. It blends canned salmon, cream cheese and a few other ingredients. It is also an appetizer that is refrigerated to allow the flavors to blend.
I hope you enjoy the Tuna Pate!
- 3 ounces tuna in water I use Solid White Albacore in Water.
- 8 ounces cream cheese or dairy-free cream cheese
- 1/4 teaspoon liquid smoke
- 2 tablespoons chili sauce I use Sweet Chili Sauce.
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon hot sauce
- Mix the ingredients together with an electric mixer until well blended.
- Refrigerate at least 4 hours or overnight.
- Serve with your favorite crackers.