First a hint: Gourmet magazine, 1973.
OK, you'll never guess, it is a tuna pate. No really, it is-and wait until you read what goes into it. Obviously, it is an Hore -DE-Orveee (as my Mum used to say)-you don't want to make a big sandwich out of it.
I made a few minor changes in quantity to the recipe, but it is essentially the same.
You Will Need:
2 7 oz. tins of tuna packed in oil
1 tablespoon softened butter
1/2 cup heavy cream, slightly whipped
2 tablespoons drained and rinsed capers
1 1/2 tablespoons minced parsley
1 teaspoon grated lemon zest
1 teaspoon lemon juice
salt and pepper to taste
1/2 cup clarified butter
Clarify butter, and have it ready to pour.
Put drained tuna through a food mill or food processor until paste-like. Combine it with everything except the clarified butter.Pack it into a small dish and cover it with clarified butter. Chill until solid. About ten minutes before serving, grab a defibrillator-wait, sorry I was thinking out loud again. About ten minutes before serving, remove the dish from the ice box and let stand at room temperature. While you wait, you can use the time to surf the American Heart Association website and get caught up on your CPR skills.
Really people, moderation, OK?