Easy for holiday entertaining

This is tuna pate with homemade pita crackers, which I make all the time if I need something in a hurry and don't have time to get to the market. It was my contribution to one of the Globe's holiday parties, which is a fabulous pot luck that included turkey chili, meatballs in tomato sauce, pasta salad, fruit salad, ham with cucumber-pineapple salsa, and many good desserts.

Tuna pate
Serves 8

1/2 cup (1 stick) unsalted butter, at room temperature
1 can or jar (6 1/2 to 7 ounces) light tuna in oil, drained
Salt and black pepper, to taste
Pinch of cayenne pepper, or to taste
Squeeze of lemon juice, or to taste
3 tablespoons drained capers, and more for garnish

1. In a food processor, work the butter until smooth. Add the tuna, salt, black pepper, cayenne, and lemon juice. Work the mixture for 1 minute, stopping the machine to scrape down the sides of the work bowl, or until it is smooth. Taste for seasoning, add more salt, black pepper, cayenne, or lemon juice to taste.
2. Transfer the mixture to a bowl and stir in the capers. (You can also add the capers to the food processor, but take care when pulsing the machine so the capers don't become finely chopped.) Pack the mixture into a serving bowl. Sheryl Julian