I’m corrected about Thanksgiving….this year it will be on the 28th of November….only 23 days away    I think of this recipe as a warm up pate for more traditional ones later on    Combine two 6 1/2 oz cans of tuna either packed in oil or water with 4 or 5 green onions- “scallions”- trimmed and cut into pieces, including some green tops with 1/2 cup of heavy cream and 1/2 cup mayonnaise in a food processor (or blender)    Process until smooth in texture    Turn mixture into a medium size bowl and stir in 3 Tbsp of lemon juice with 3/4 cup finely chopped pitted ripe olives – mix well    In a small saucepan sprinkle 1 envelope unflavored gelatin and 1/2 tspn salt over 1/2 cup water and set aside until softened – maybe five minutes    Stir into the tuna mixture    Spoon into a four cup mold that has been lightly greased or coated with a nonstick vegetable spray    Cover and refrigerate for several hours or overnight, until firm    Pan knife around the edges of the mold and turn out onto a serving plate    Garnish with green onions and serve with small squares of dark bread   

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