Perla meyers' tuna pate

1 Servings

Ingredients

Quantity Ingredient
10 ounces Canned tuna in olive oil; drained
1 cup Sottened butter; cut in 6 pieces
2 drops Lemon juice; up to 3
2 drops Tabasco; up to 3
Salt and freshly ground black pepper
10 mediums Shrimp; cooked and shelled
3 tablespoons Coarsely chopped pimientos
2 tablespoons Tiny capers; drained
Parsley sprigs
Buttered toast rounds

Directions

With the metal blade in place, add the tuna, butter, lemon juice, Tabasco, salt and pepper to the beaker. Process until the mixture is smooth. Add shrimp, pimientos and capers. Process, turning on and off rapidly, until ingredients are evenly chopped and combined. Taste and adjust seasoning; it must be highly seasoned. Pack the pate' into a well-oiled 3-cup loaf pan or mold and chill for 24 hours. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds. Makes 3 cups.

Variations: The pate' can be made with crabmeat instead of shrimp or a combination of shrimp and crabmeat. It can also be flavored with fresh, finely minced dill or tarragon and a large pinch of curry.

Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome

Posted to MC-Recipe Digest V1 #974 by Leon & Miriam Posvolsky <miriamp@...> on Dec 30, 1997

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