Tuna Paté: The Best Tuna Paté Recipe from Cook'n

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	Tuna Paté

Serves: 8

Print this Recipe

   1 7-ounce can tuna with oil
   2 to 3 tablespoons brandy
   2 3-ounce packages cream cheese low-calorie
   2 eggs hard-cooked
   1 teaspoon lemon juice fresh
   Salt and freshly ground white pepper to taste
   3 tablespoons pistachio nuts unsalted, shelled
   1 10 1/2-ounce can beef consommé (with gelatin) chilled until almost jelled
   Lemon slices
   Fresh parsley sprigs

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Place tuna, oil and brandy in food processor or blender and process until tuna is well broken up. Add remaining ingredients (except consommé, lemon slices and parsley), one at a time, processing until each is well mixed. Spoon mixture into 3-cup greased mold. Smooth the surface. Spread with partially jelled consommé and refrigerate until firm. Unmold. Garnish with lemon slices and parsley sprigs. Serve with crackers or raw vegetable sticks.

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