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Mock tuna snacks

So many people have asked for the recipe for the “pate” on the crackers I served at the Fry’s AGM a few years ago, so I decided to add it to our recipe repertoire. It is my adaptation of the recipe for “mock tuna” on the Fry’s website. I did 3 different lots, and none of them were an exact recipe, so this is the basic idea, play around and have fun!
It is really delicious and will satisfy everyone! – Irene

Recipe Alergies

Directions:

  • 1.Mix all the pate ingredients together to form a paste, you can add a little water if it is too thick.
  • 2.Taste and adjust if necessary – (salt, lemon, mayo)
  • 3.Fill a piping bag with an extra large nozzle to pipe it onto crackers of your choice. (If you don’t have a piping bag, you can spoon the mixture onto the crackers)
  • 4.Spread the crackers on a serving platter.
  • 5.Pipe a generous amount onto each cracker
  • 6.Garnish with Meltme or Mozzarella squares or triangle, a mini tomato and some fresh herbs and/or edible flowers
  • 7.Serve immediately so that the crackers don’t become soggy.
  • 8.VARIATIONS: Reduce the mayo and add some olive oil
  • 9.Play around with different herb options - fresh is always better - thyme and sage work very well.
  • 10.If you need to make it in advance (an hour or so), place a slice of cheese on the cracker before piping the pate on, this will prevent the cracker from becoming soggy
  • 11.This pate is also delicious as part of a sandwich or toasted sandwich, too!

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You'll need:

  • 1 roll of Fry's vegan polony, finely grated
  • 1/2 cups B-well mayo
  • 1/4 onion or spring onion very finely chopped
  • 1 or more chillies very finely chopped (to taste)
  • 1 1/2 tbsp of finely chopped parsley
  • 40 ml freshly squeezed lemon or lime juice
  • herb salt to taste

To assemble:

  • 1 Block Irene’s Gourmet Meltme or Mozzarella style cheese, cut into small squares or triangles
  • 1 punnet mini cherry tomatoes
  • Fresh edible flower and herbs to garnish
  • 1 Packet vegan friendly crackers