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Bahia and Curried Tuna Pâté

February 2, 2012

Curried Tuna Pâté

2 cans (7-oz) white tuna, packed in oil and drained
1 cup (2 sticks) butter, melted
1 package (8-oz size) cream cheese
2 tablespoons finely chopped onion
2 teaspoons mild curry powder
1/2 teaspoon ground celery seed
1/2 teaspoon chevril
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cardamon
Optional: 1/4 cup melted, clarified butter

Pass tuna through food mill or sieve or purée in blender or food processor. Mix in butter, cream cheese, onion, curry powder, celery seed, chevril, salt, pepper, and cardamon. Beat will to blend thoroughly. Taste and add more curry powder if desired for stronger curry flavor.

Lightly oil 1 loaf pan, 8 1/2″ x 4 1/2″ x 2 1/2″ or 1 springform pâté mold. If using loaf pan, cut wax paper to fit bottom of pan and place in bottom. Spoon tuna pâté into pan. Cover with plastic wrap and chill until firm, about 3 hours.

Unmold: run edge of knife between sides of pâté and pan. Immerse bottom and sides of pan in hot water 10 seconds. Invert on serving platter or board and tap free. Peel off wax paper.

If desired, drizzle clarified butter over top of pâté and chill. (Hardened butter serves as trompe l’oeil to make tuna look like “real” goose liver pâté.) Garnish with ripe olives and radishes if desired.

Serve with toast or crackers.

Yield 12-16 slices.


Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

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