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Ingredientes
- 10 ounce Canned tuna in extra virgin olive oil, liquid removed
- 1 c. Sottened butter, cut in 6 pcs
- 2 dsh Lemon juice, up to 3
- 2 dsh Tabasco, up to 3
- Â Â Salt and freshly grnd black pepper
- 10 med Shrimp, cooked and shelled
- 3 Tbsp. Coarsely minced pimientos
- 2 Tbsp. Tiny capers, liquid removed
- Â Â Parsley sprigs
- Â Â Buttered toast rounds
Direcciones
- With the metal blade in place, add in the tuna, butter, lemon juice, Tabasco, salt and pepper to the beaker. Process till the mix is smooth. Add in shrimp, pimientos and capers. Process, turning on and off rapidly, till ingredients are proportionately minced and combined. Taste and adjust seasoning; it must be highly seasoned. Pack the pate' into a well-oiled 3-c. loaf pan or possibly mold and refrigeratefor 24 hrs. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds.
- Makes 3 c..
- Variations: The pate' can be made with crabmeat instead of shrimp or possibly a combination of shrimp and crabmeat. It can also be flavored with fresh, finely chopped dill or possibly tarragon and a large healthy pinch of curry.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 416g | |
| Calories 599 | |
| Calories from Fat 166 | 28% |
| Total Fat 18.47g | 23% |
| Saturated Fat 10.06g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 2227mg | 93% |
| Potassium 894mg | 26% |
| Total Carbs 7.65g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.3g | 1% |
| Protein 95.78g | 153% |
