Serves:

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

Method:

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