1. Place tuna in food processor. Cut butter in pieces and add to tuna with cream, mustard, chile, and pepper. Process until mixture is smooth. 2. Turn into a bowl and blend in capers, parsley, and 1/4 cup of the olives. Taste, and add salt if needed. Spread in a crock or terrine. Cover and refrigerate until mixture is firm and flavors are well blended (2 to 3 hours or overnight). 3. Remove from refrigerator about 30 minutes before serving. Garnish with remaining chopped olives and serve with thin slices of French bread or crackers. Makes about 3-1/2 cups. Recipe By : the California Culinary Academy From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 109 (100%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 33.1mg||10 %|
|Sodium 90.1mg||3 %|
|Potassium 11.6mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.2g||0 %|
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Calories per serving: 109
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