Try this Perla Meyers Tuna Pate recipe, or contribute your own.
Suggest a better descriptionWith the metal blade in place, add the tuna, butter, lemon juice, Tabasco, salt and pepper to the beaker. Process until the mixture is smooth. Add shrimp, pimientos and capers. Process, turning on and off rapidly, until ingredients are evenly chopped and combined. Taste and adjust seasoning; it must be highly seasoned. Pack the pate into a well-oiled 3-cup loaf pan or mold and chill for 24 hours. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds. Makes 3 cups. Variations: The pate can be made with crabmeat instead of shrimp or a combination of shrimp and crabmeat. It can also be flavored with fresh, finely minced dill or tarragon and a large pinch of curry. Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome Posted to MC-Recipe Digest V1 #974 by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 12 | ||
Calories from Fat: 2 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 17mg | 1 % | |
Potassium 171.2mg | 5 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.1g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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