Free Recipe Perla Meyers Tuna Pate
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Perla Meyers Tuna Pate Recipe
10 oz Canned tuna in olive oil;
-drained
1 c Sottened butter; cut in 6
-pieces
2 dr Lemon juice; up to 3
2 dr Tabasco; up to 3
Salt and freshly ground
-black pepper
10 md Shrimp; cooked and shelled
3 tb Coarsely chopped pimientos
2 tb Tiny capers; drained
Parsley sprigs
Buttered toast rounds
Perla Meyers Tuna Pate Preparation
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@pobox.com> on Dec 30, 1997
Cooking Temperature:
Recipe Serves: 1
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