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This recipe for TUNA PATE, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallie L. Simpson


1 pound fresh solid tuna or canned, solid white
tuna packed in water and drained
2 egg whites
1/4 cup finely chopped fresh green onion
2 teaspoons ground white pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh tarragon
1/3 cup dry white wine

1. Preheat oven to 375 degrees F.
2. Placed the tuna in a food processor and
process briefly, until it breaks up into small
3. Place the tuna in a bowl and mix the egg
whites, onion, pepper, dill, tarragon, and
wine with a wooden spoon.
4. Place the mixture in a small baking pan and
cover with foil.
5. Bake for 40 to 45 minutes or until the tuna
is brown and firm.
6. Once the pate is cool, place it in a air-tight
container and refrigerate for about 4 hours
before serving (this helps the flavors blend
7. It will keep up to 3 days in the refrigerator.
Makes 4 servings.

Per serving: 170 cal, 2 mg carb, 40 mg chol, 75 mg sodium, 33 g prot, 2 g fat, *calories from fat =20




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