Easy Tuna Pâté-Filled Tulips

5 from 1 vote

Easy Tuna Pâté-Filled Tulips

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!

Prep Time30

Total Time30

Course: Breakfast, Dinner, Lunch

Cuisine: American

Servings: tulips

Calories: 18kcal

Author: Irina

Equipment

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"

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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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