Festive Tuna Pate Recipes

Steps:

• In a small bowl, combine the cream cheese, chili sauce, onion, garlic powder and hot pepper sauce until blended. Add tuna and parsley; mix well. Shape into a ball; place on a serving plate. Cover and refrigerate for at least 3 hours. Serve with crackers.

Steps:

• 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.

Steps:

• With electric mixer, mix cream cheese and salt until fluffy.
• Fold in other ingredients.
• Chill 2 to 3 hours.
• Serve with crakers.

Steps:

• Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
• Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
• If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
• If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.

Steps:

• 1. Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt, and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.
• 2. Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.
• 3. Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.
• 4. Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.