Portugese tuna pate'

Yield: 6 Servings

Measure Ingredient
1 can (7 oz) Italian tuna (in oil)*, drained
½ cup Unsalted butter (1 stick); in bits
¼ cup Heavy cream
½ teaspoon Dry mustard
¼ teaspoon Cayenne (or to taste)
¼ cup Madeira (or to taste)
\N \N S & P to taste

In a food processor fitted with a steel blade, or in a blender blend the tuna with the butter, cream, mustard, and cayenne until the mixture is smooth. With the machine running, add the ¼ cup of Madeira or to taste and season mixture with salt and white pepper. Transfer the pate to a crock or divide it among ramikins, smooth the top and chill until it is firm.

Serve the pate with French bread or toast points.

*I can't find Italian tuna here. I use regular tuna..but on occasion have used a smoked tuna.

Notes: This is wonderful! Easy to prepare (minutes) and tastes grand. I don't tell guests what's in it till they've taken the first bite..by then they're hooked. Serve this pate at room temperature when it will glide on bread without breaking into bits. Flavor is also enhanced at room temperature. Makes 1 cup. Serves a ton of people.

Per serving (excluding unknown items): 35 Calories; 4g Fat (94% calories from fat); 0g Protein; 0g Carbohydrate; 14mg Cholesterol; 4mg Sodium Posted to MC-Recipe Digest V1 #783 by Dianne Weinsaft <dee@...> on Sep 15, 1997

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