| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Appetizers |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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