Tuna-Chicken P
This tasty hors d’oeuvre and sandwich spread has its origins in northern Italy. If you like you may use the Aioli.
This tasty hors d’oeuvre and sandwich spread has its origins in northern Italy. If you like you may use the Aioli.
Yield:
Makes about 3 cups.Ingredients
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
Instructions
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.
