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Tuna Pate
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Buttery rich delicious flavor that is inexpensive and so easy and quick to make and makes a big splash!

Susan Shaughnessy

Serves/Makes:2 c. approx.

  • 2 cans white albacore tuna drained
  • 1 cup (225 ml) butter
  • 2 tbsp (30 ml) chopped roasted red pepper
  • 1 tsp (5 ml) to 2 tsp (10 ml) capers
  • 1 tbsp (15 ml) to 2 tbsp (30 ml) fresh lemon juice, or to taste
  • 2 drops tabasco, or to taste
  • salt and pepper to taste
  • Puree the tuna and the butter together in a food processor.
  • Add the chopped red pepper, capers, lemon juice, salt, pepper and tabasco, and process on pulse until the capers and red peppers are finely minced, but not pureed or over processed.
  • Taste and adjust the seasonings to your liking.
  • Pack the pate into a decorate serving bowl or crock and cover and refrigerate.
  • When ready to serve remove a bit early from fridge so that the pate has a change to soften just slightly.
  • Serve with toasted pita triangles, bagel chips, toasted rounds of baguettes, rusks, or your favorite crackers.
An added touch is to make your own toasted pita triangles or rounds of baguettes. Brush them with an olive oil and melted butter mixture and lightly sprinkle them with dill weed.

Note: You can add a tiny drop of liquid smoke if you want a slightly smokey tone to the pate, however, be VERY cautious when adding it as the smoke flavor can very easily and even more quickly over-powder the delicate rich flavors of the tuna.

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