Posted by: interwebwords | August 18, 2008

TUNA & CAPER PATÉ

In a blender, put

220 gm canned tuna in olive oil, drained

juice from ½ lemon

salt & pepper to taste

¼ teaspoon Cajun seasoning

125 gm unsalted butter, softened & cubed

Blend until smooth, then
put into a bowl and stir in

50gm capers, drained, roughly chopped.

Cover & refrigerate for two hours before serving.

Serve with celery sticks or spread on carrot sticks.

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