This Easy Tuna Pâté-Filled Tulips recipe is sure to impress! Whether you're surprising your mom on Mother's Day, treating your significant other on Valentine's Day, or simply making it for fun, these elegant tulips will bring the 'wow' factor to any occasion. Perfect for breakfast, lunch, dinner, or even a midday snack, this versatile dish is as delicious as it is beautiful. No matter when you serve it, it’s guaranteed to be a hit! Also, see our vegan option variation below.
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I absolutely love this tuna pâté on its own as well—it’s so versatile and packed with flavor! I often double the ingredients when I make this recipe because the extra pâté is perfect for other uses. Like this Sundried Tomato Dressing and our Cilantro Lime Tahini Sauce, it makes a fantastic dip for fresh vegetables like cucumbers, carrots, and bell peppers, adding a rich and savory element to any snack platter. I also enjoy spreading it over toast or crackers for a quick and satisfying snack.
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Ingredients
- Canned Tuna: Like in this Tuna Salad Lettuce Wraps recipe, we will be using tuna in olive oil. If you have tuna in water, drain the tuna and add 1 tablespoon of olive oil to the tuna when blending.
- Cream Cheese: I use the full-fat Original Western cream cheese, however, any cream cheese will work, just make sure the cream cheese is not flavored - some salmon-flavored cream cheeses or fruit and vegetable flavors will not work well in the recipe.
- Ground Black Pepper: to enhance the flavor of the dish. Salt is not necessary, but if you like, you can add about ¼ of a teaspoon of salt.
- Grape Tomatoes: these will be used for the tulips! Red grape tomatoes will work great. For extra color, you can use the multi-colored tomatoes, like we use in our Cherry Tomato and Asparagus Salad, if they are available at your grocery store.
- Celery: our tulip stems! You'll need to slice them thinly.
*** See the recipe card at the end of this post for ingredient quantities.
Substitutions and variations
- Tuna: Swap canned tuna for canned salmon for a richer, deeper flavor. You can also use canned or shredded chicken as a milder alternative to tuna. Just remember to add olive oil.
- Cream Cheese: For a lighter version, replace cream cheese with Greek yogurt, which will still give you a creamy texture but with less fat. Another creamy alternative is ricotta; it adds a milder flavor and lighter texture.
- Celery: You can also use green onions, or, for a sturdier “stem,” thin blanched asparagus spears can work as well.
- Make it spicy: Mix in some sriracha, hot sauce, or diced jalapeños into the tuna pâté.
- Extra Filling Options: For a flavor twist, add some finely chopped herbs like dill or parsley to the tuna pâté, or even a hint of lemon zest to brighten the flavors.
- Vegan Option: Replace tuna with mashed chickpeas for a plant-based filling. Use dairy-free cream cheese for a completely vegan pâté.
Preparation
STEP 1: Prep the tomatoes
Wash and dry the grape tomatoes. On a cutting board, use a small knife or grilling skewer to poke a small hole in the bottom (stem end) of each tomato. Cut a cross at the top of the tomato, about ¾ of the way down. Be careful not to cut too deep. Using a small spoon or fruit fork, scoop out the seeds from each tomato and discard. Set the tomatoes aside, ready for filling.
STEP 2: Make the Tuna Pâté
In a blender, blend together the canned tuna, olive oil (if needed), cream cheese, and black pepper until smooth and creamy.
STEP 3: Fill the tomatoes
Spoon the tuna pâté into a piping bag. Gently pipe the pâté into the cut end of each tomato, filling it carefully.
STEP 4: Insert the stems
Insert a scallion or chive into the hole at the bottom of each tomato to create the "tulip" stem. Arrange the tulips on a serving platter. Enjoy the remaining tuna pâté as a dip or spread for toast or crackers.
Top Tips
- Choose firm, ripe grape tomatoes that aren’t too soft. Softer tomatoes may collapse when you cut or fill them, whereas firmer ones will hold the tulip shape better.
- If you're using canned tuna in water, make sure to drain it well and add 1 tablespoon of olive oil when blending.
- If you want a firmer consistency, refrigerate the tuna pâté for 10–15 minutes before piping. This makes it easier to handle and gives the tulips a more structured look.
- Filling the tomatoes can be tricky. A small pastry bag (or even a resealable bag with the corner snipped off) makes piping the tuna pâté easier and neater.
Frequently Asked Questions
Absolutely! You can prepare the pâté up to 2 days in advance. Store it in an airtight container in the refrigerator. Before serving, give it a good stir to restore its creamy consistency, and then pipe it into the tomatoes.
For a smoother consistency, blend the tuna pâté longer in a food processor or blender. You can also add a little extra olive oil or cream cheese for a creamier texture.
Freezing is not recommended as the texture of the pâté may become watery or grainy after thawing. It’s best enjoyed fresh or within a few days.
Yes, you can substitute light cream cheese for a lower-calorie option. Just keep in mind that the pâté may have a slightly less rich and creamy texture.
Serving suggestions
If you're making the Tuna Pâté-Filled Tulips for Valentine's Day, you should definitely check out our other Valentine's Day recipes to make a full romantic dinner, including this Romantic Charcuterie Board. You can serve the tuna-filled tulips with a simple Sweet Chili Salmon and a fresh salad, such as this Citrus Avocado Salad Recipe. For a romantic dessert, make these Chocolate-Covered Strawberries! If you're making a Mother's Day dinner, this beautiful Caprese Salad With Microgreens next to the tulips will definitely impress your mom!
Other simple recipes to enjoy
If you tried this Easy Tuna Pâté-Filled Tulips recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Easy Tuna Pâté-Filled Tulips
Equipment
- Piping Bag optional
Ingredients
- 12 grape tomatoes
- 3 oz. canned tuna in olive oil - see notes below
- 2 tablespoons cream cheese plain
- ¼ teaspoon ground black pepper
- 4 celery ribs each rib split (sliced) lengthwise into 3 long "stems"
Instructions
- Wash and dry the grape tomatoes. On a cutting board, use a small knife or grilling skewer to poke a small hole in the bottom (stem end) of each tomato. Cut a cross at the top of the tomato, about ¾ of the way down. Be careful not to cut too deep. Using a small spoon or fruit fork, scoop out the seeds from each tomato and discard. Set the tomatoes aside, ready for filling.12 grape tomatoes
- In a blender, blend together the canned tuna, olive oil (if needed), cream cheese, and black pepper until smooth and creamy.3 oz. canned tuna, 2 tablespoons cream cheese, ¼ teaspoon ground black pepper
- Spoon the tuna pâté into a piping bag. Gently pipe the pâté into the cut end of each tomato, filling it carefully.
- Insert the sliced celery rib into the hole at the bottom of each tomato to create the "tulip" stem. Arrange the tulips on a serving platter. Enjoy the remaining tuna pâté as a dip or spread for toast or crackers.4 celery ribs
Notes
-
- Choose firm, ripe grape tomatoes that aren’t too soft. Softer tomatoes may collapse when you cut or fill them, whereas firmer ones will hold the tulip shape better.
- If you're using canned tuna in water, make sure to drain it well and add 1 tablespoon of olive oil when blending.
-
- If you want a firmer consistency, refrigerate the tuna pâté for 10–15 minutes before piping. This makes it easier to handle and gives the tulips a more structured look.
-
- Filling the tomatoes can be tricky. A small pastry bag (or even a resealable bag with the corner snipped off) makes piping the tuna pâté easier and neater.
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