- 2 small cans tuna, drained (or use two bags)
Before you read further and dismiss this based upon the first ingredient, let me tell you that this has been a huge hit at many gatherings. Some partygoers who have tried a small bit just to be polite have ended up wanting to just take the whole platter and escape with it. It has a very interesting and yummy flavor. I am so glad my former co-worker Betty Johnson finally divulged the recipe to my friend Deloris. It’s been well used.
If you want to make a log, do it on a large piece of waxed paper and twist the ends. It may not look perfect at first, but once it chills and gets more firm, you can squeeze it into a lovely rounded log.
- 8 oz cream cheese, softened
- 1/4 tsp. liquid smoke
- 1 tsp. creamed horseradish
- 1 Tbsp. onion, very finely chopped
- 1 Tbsp. lemon juice
- 1/2 cup finely chopped pecans
- 1/4 cup finely chopped fresh parsley
Mix the first six ingredients together. (I do it in the food processor). Put into a bowl and allow to chill and solidify. Form into a log or ball and roll in either the finely chopped pecans or parsley. Another alternative is to do as I did above and simply put it into a really cute serving dish and skip the rolling or balling. Serve with low carb toast points or crackers.
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