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Tuna Pate




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Tuna Pate

10 oz Canned white albacore tuna, packed in oil, drained*

1 c Butter, softened

2 To 3 drops lemon juice

2 To 3 drops Tabasco sauce

10 md Shrimp, cooked, shelled and minced

3 tb Coarsely chopped pimiento

2 tb 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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