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Tuna pate

By Sheryl Julian & Julie Riven
December 9, 2008
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SERVES 6

1 can (6 or 7 ounces) tuna in olive oil, drained
1/2 cup (1 stick) unsalted butter, at room temperature
1/8 teaspoon cayenne pepper, or to taste Squeeze of lemon juice, or to taste
2 heaping tablespoons capers, drained

In a food processor, combine the tuna, butter, cayenne, and lemon juice. Pulse the mixture until it is smooth. Taste the pate for seasoning and add more cayenne or lemon juice, if you like.

Add the capers and pulse for 30 seconds only, just to distribute them. Transfer the pate to a small bowl, smooth the top, and press a piece of plastic wrap directly on the surface of the mixture. Cover the top with another piece of plastic wrap.

Refrigerate the pate for at least 2 hours or for as long as 3 days. Let it sit at room temperature for 30 minutes before serving with pita crackers.

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