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The Boston Globe

Food & dining

What to make for mom

Recipe for tuna pate

Sheryl Julian/Globe Staff

Serves 4

One of the all-time easiest and most delicious spreads, this tuna pate, made with a can of the fish, butter, cayenne, and capers whirred in a food processor, comes together in minutes but should be left in the fridge to mellow for a couple of hours.

1can (7½ to 8 ounces) tuna in oil, drained
½cup (1 stick) unsalted butter, at room temperature
Pinch cayenne pepper, or more to taste
Salt, to taste
1tablespoon capers, drained
Extra capers (to garnish)

1. Have on hand a 1½-cup bowl.

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2. In a food processor, combine the tuna and butter. Work the mixture until it is smooth. Add the cayenne and taste for seasoning. Add more cayenne and salt, if you like.

3. Sprinkle the capers over the mixture and pulse briefly just to mix them in. Pack the tuna into the bowl and garnish with extra capers. Serve with crackers.

Sheryl Julian

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