Tuna pate

Yield: 6 servings

Measure Ingredient
10 ounces Canned white albacore tuna, packed in oil, drained*
1 cup Butter, softened
2 \N To 3 drops lemon juice
2 \N To 3 drops Tabasco sauce
10 mediums Shrimp, cooked, shelled and minced
3 tablespoons Coarsely chopped pimiento
2 tablespoons Drained tiny capers

An inspired and inexpensive seafood hors d'oeuvre.

salt and freshly ground pepper to taste Combine tuna, butter, lemon juice and Tabasco in a food processor or blender, process until mixture is smooth. Transfer to a bowl, add shrimp, pimiento and capers, mix well. Season with salt and pepper, taste and adjust seasoning (pate must be highly seasoned).

Pack into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve, let stand 30 minutes at room temperature, unmold on a plate.

Garnish with parsley or watercress sprigs and sliced stuffed olives.

Serve with buttered toast rounds.

*Do not substitute water-packed tuna 10 servings

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