Home Cookin Chapter: Recipes From Thibeault's Table
Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites.
2 (6 ounces) cans white tuna drained
1 cup butter
2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)
1 to 2 teaspoons capers
fresh lemon juice
2 to 3 drops tabasco
salt and pepper
Puree tuna and butter in processor
Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco.
Process on pulse until the capers and red peppers are finely minced.
Taste and adjust seasoning.
Pack into decorate serving bowl and cover and refrigerate.
When ready to serve remove a bit early from fridge so that the pate
has a change to soften just slightly.
Serve with toasted pita triangles
Cut Plain or whole wheat pitas into triangles. Separate each triangle
and place on cookie sheet. Brush with melted butter or margarine. Bake
at 350°F until crisp and golden. Be careful not to burn.
Remove and let cool.
Serve triangles surrounding tuna pate