As mentioned in this Friday’s column, here’s the tuna pate recipe , adapted from The Way We Cook. According to the book, Sheryl Julian has been making this for almost thirty years, and guests always wonder what’s in it. I have made it in numerous cooking classes and it is always a hit. Remember to let it mellow for at least half a day for the flavors to blend, then serve it at room temperature.
Tuna Pate with Capers
1 can or jar (6 to 7 1/2 oz) light tuna in oil, drained
8 tbsp unsalted butter, at room temperature
cayenne pepper and fresh lemon juice, to taste
1/4 cup capers, drained
Place the butter and tuna in a processor and pulse until smooth; add the pepper and lemon juice and pulse again. Check the seasoning, and adjust it as needed; add the capers and pulse again for 30 seconds, just to distribute them but not mash them.
Transfer to a small bowl and smooth the top; cover tightly with plastic wrap and refrigerate for at least several hours, or as long as a few days. Serve with crackers or pita chips.
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