Creamy Tuna Pâté – Easy, Protein-Packed Party Dip!

INGREDIENTS

• 4 cans of Jego Tuna in water (drained)

• 1 block (226g) cream cheese

• 2 tbsp mayo

• 1 tbsp Worcestershire sauce

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Salt & pepper to taste

• 1–2 tbsp unflavored gelatin (for texture)

• ¼ cup each of chopped onion, red & green bell pepper, scallions, parsley

• 8 green olives (chopped)

INSTRUCTIONS

1. In a food processor, combine the drained tuna, cream cheese, mayonnaise, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Blend everything until smooth and creamy.
2. Gradually sprinkle in the unflavored gelatin powder, stirring with a spatula to make sure it mixes in well. This helps the pâté hold its shape.
3. Once the base is smooth and the gelatin is fully incorporated, add the finely chopped onion, scallions, red and green bell peppers, parsley, and chopped green olives. Mix everything by hand so the veggies stay chunky and colorful.
4. Pour the mixture into a greased mold or container. Refrigerate for at least 2 hours to let it set nicely.
5. Serve chilled with crackers, toasted bread, or veggie sticks.
   Enjoy this creamy, protein-packed tuna pâté at your next gathering!