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In a food processor puree the tuna, the yogurt, the mayonnaise, the onion, the horseradish, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the dip to a serving bowl, sprinkle it with cayenne, and serve it with the pita triangles. Makes about 1 cup, serving 2 as hors doeuvre. Gourmet February 1992
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