| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Side, Dishes |
16 |
Servings |
INGREDIENTS
| 12 1/2 |
oz |
Tuna in oil — drained |
| 1 |
c |
Butter |
| 1/2 |
c |
Whipping cream |
| 1 |
ts |
Dijon mustard |
| 1 |
sm |
Dried hot red chile — |
|
|
Finely crushed |
| 1/4 |
ts |
Coarsely ground black |
|
|
Pepper |
| 2 |
tb |
Chopped capers |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
c |
Pimiento-stuffed olives — |
|
|
Chopped |
|
|
Salt (optional) |
INSTRUCTIONS
1. Place tuna in food processor. Cut butter in pieces and add to tuna with
cream, mustard, chile, and pepper. Process until mixture is smooth.
2. Turn into a bowl and blend in capers, parsley, and 1/4 cup of the
olives. Taste, and add salt if needed. Spread in a crock or terrine. Cover
and refrigerate until mixture is firm and flavors are well blended (2 to 3
hours or overnight).
3. Remove from refrigerator about 30 minutes before serving. Garnish with
remaining chopped olives and serve with thin slices of French bread or
crackers.
Makes about 3-1/2 cups.
Recipe By : the California Culinary Academy
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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