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

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	Tuna Salad Paté

Serves: 2

Print this Recipe

   1 envelope unflavored jello
   1/2 cup milk
   1/2 cup mayonnaise Low Calorie
   2 eggs large hard-cooked, yolks and whites separated
   2 teaspoons mustard prepared
   1/4 teaspoon salt
   1/4 teaspoon black pepper
   1 7-ounce can tuna solid white packed in water, drained
   1/2 cup celery minced
   1 tablespoon green onions minced
   1 teaspoon unflavored jello
   1/2 cup beef bouillon cold
   Pimiento pieces
   Green onion strips
   Melba toast

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In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Stir over low heat until gelatin is dissolved.

Place gelatin mixture, mayonnaise, egg yolks, mustard, salt and pepper in a blender container. Cover and blend at low speed for 10 to 15 seconds or until smooth. Add tuna; cover and blend until tuna is very finely flaked.

Chop egg whites. In a medium bowl, place egg whites, celery and green onion. Stir in tuna mixture. Pour into a 3-cup mold; cover and chill for 1 hour or until set.

In a small saucepan, sprinkle gelatin over bouillon; let stand for 1 minute. Unmold tuna spread onto a serving plate; set aside. Stir gelatin mixture over low heat until gelatin is dissolved. Place gelatin mixture over a bowl of ice water and stir until syrupy (remove any bits of hardened beef fat). With a pastry brush, gently brush a thin layer of glaze over mold. Chill until set. Serve immediately or store loosely covered in refrigerator up to 24 hours.

Top with pimiento and green onion. Garnish with parsley andlemon rind roses if desired. Serve with Melba toast.

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