Tuna Pate

• 2 cans white albacore tuna drained
• 1 cup (225 ml) butter
• 2 tbsp (30 ml) chopped roasted red pepper
• 1 tsp (5 ml) to 2 tsp (10 ml) capers
• 1 tbsp (15 ml) to 2 tbsp (30 ml) fresh lemon juice, or to taste
• 2 drops tabasco, or to taste
• salt and pepper to taste

1. Puree the tuna and the butter together in a food processor.
2. Add the chopped red pepper, capers, lemon juice, salt, pepper and tabasco, and process on pulse until the capers and red peppers are finely minced, but not pureed or over processed.
3. Taste and adjust the seasonings to your liking.
4. Pack the pate into a decorate serving bowl or crock and cover and refrigerate.
5. When ready to serve remove a bit early from fridge so that the pate has a change to soften just slightly.
6. Serve with toasted pita triangles, bagel chips, toasted rounds of baguettes, rusks, or your favorite crackers.

white albacore, butter, red pepper, capers, lemon juice, drops tabasco, salt

Taken from online-cookbook.com/goto/cook/rpage/0014FF (may not work)