Tuna And Caper Pate

Course : Dips
Source:
Serves: 10
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Ingredients:

1 package cream cheese - -- (8 oz), softened
2 large hard-boiled eggs -- coarsely chopped
1/3 cup chopped parsley
2 tablespoons fresh lemon juice
2 tablespoons dry white wine or vermouth
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 can tuna - -- (12 1/2 oz), drained
1 can chopped olives - -- (4 1/4 oz)
1/4 cup capers -- rinsed, drained
2 tablespoons chopped celery
2 tablespoons chopped onion
1 package cocktail rye or crackers -- for serving
 

Preparation / Directions:

In a food processor, combine cream cheese, hard-boiled eggs, parsley, lemon juice, wine, mustard, salt, and pepper. Process until well blended. Add tuna, olives, half the capers, the celery, and onion. Using an on-off motion, process until well mixed. Garnish with remaining capers and serve with cocktail rye or crackers. Recipe Source: 365 SNACKS, HORS D'OEUVRES and APPETIZERS by Lonnie Gandara and Peggy Fallo


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