Tuna Dill Pate
|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)|
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.