Tuna-Chicken Pâté Alle Piedmonte

From More Great New England Recipes

Fish and Seafood Recipes | Dips and Spreads Recipes

Yield: Makes about 3 cups.

This tasty hors d'oeuvre and sandwich spread has its origins in northern Italy. If you like you may use the Aioli.

• 2 cups cooked chicken meat
• 1 can (7 ounces) chunk white tuna
• 2 fillets anchovy
• 2/3 cup Aioli (or 2/3 cup mayonnaise flavored with 2 small cloves garlic, minced)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon capers
• 1/2 cup sliced pitted ripe black olives, for garnish

Put all ingredients except the capers and olives through a food grinder (set at "fine") or process to a fine "chop." Don't purée! Fold in the capers with a fork, and then either turn the mixture into a mold or, using a rubber spatula, shape it into a loaf. Refrigerate for 2 hours, then unmold and serve with the sliced olives for garnish.

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