Italian Tuna Pate -- Quad-Cities Online Recipe Book
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Italian Tuna Pate

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Ingredients

1 can (7 ounces) white albacore tuna in oil
1/2 stick of butter (do not substitute)
2 tablespoons capers, chopped
2 tablespoons fresh lemon juice
2 tablespoons onion, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup fresh parsely, chopped for garnish

Instructions

Drain half of the oil from the tuna. Mash the tuna and softened butter together. Add all the other ingredients, except the parsley. Refrigerate several hours or overnight. Bring to room temperature before serving and sprinkle with chopped parsley. Serve with toast points or Italian bread cut into fingers.

Diane DeBord
Moline



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
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1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
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