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Tuna Dill Pate Recipe
|Vegetable juice cocktail||1⁄2 Cup (8 tbs) (Cold)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Vegetable juice cocktail||1 Cup (16 tbs) (Boiling)|
|Mock sour cream||2 Cup (32 tbs)|
|Dill weed||1 Tablespoon|
|Worcestershire sauce||1⁄8 Teaspoon|
|Canned water packed tuna||7 Ounce, drained (1 Can)|
Calories 414 Calories from Fat 202
% Daily Value*
Total Fat 20 g31.1%
Saturated Fat 19 g95.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 629.1 mg26.2%
Total Carbohydrates 41 g13.5%
Dietary Fiber 3.1 g12.6%
Sugars 10.6 g
Protein 15 g30.7%
Vitamin A 47.6% Vitamin C 44.7%
Calcium 23.3% Iron 24.2%
*Based on a 2000 Calorie diet
1 In a blender container, put cold vegetable juice cocktail and gelatin.
2 Cover and blend at low speed unti gelatin dissolves.
3 Add in the mock sour cream, dill weed and Worcestershire sauce.
4 Blend well until smooth.
5 Chop the drained tuna into the mixture by adding it to the blender and quickly turning blender on and off.
6 Make sure not to overblend.
7 Pour the mixture in a 5-cup mold and chill until set.
8 Unmold and garnish with lemon wedges and fresh dill weed.