Italian Tuna Stuffed Eggs
6 hard-cooked eggs, peeled
1 6 oz (170 g) can tuna, drained
1 Tbs (15 ml) minced parsley
2 tsp (10 ml) finely chopped capers
1 Tbs (15 ml) mayonnaise
1 small clove garlic, very finely chopped
Salt and freshly ground black pepper to taste
Suggested garnishes: parsley leaves, pimiento slivers,
whole capers, or sliced black olives
Cut the eggs in half lengthwise and remove the yolks. Mash the yolks
with a fork in a small bowl. Chop the tuna finely and combine with
the egg yolks and the remaining ingredients (except the garnishes),
mixing thoroughly. Stuff the egg whites with the tuna and yolk
mixture, and garnish as desired. Makes 12.
Egyptian Shrimp Pate
1/2 lb (225 g) cooked shrimp (prawns)
1/4 (60 ml) cup almonds, chopped and toasted
1 Tbs (15 ml) finely chopped candied ginger
1/4 tsp (1 ml) curry powder
1 garlic clove, very finely chopped
1 Tbs (15 ml) fresh lemon juice
2 Tbs (30 ml) finely chopped parsley
2 Tbs (30 ml) melted butter
4 Greek olives, pits removed, finely chopped
Salt and freshly ground black pepper to taste
Suggested garnishes: whole cooked shrimp,
lemon wedges or slices, Greek olives, parsley sprigs
Combine all ingredients (except garnishes) in an electric food
processor or blender and process to a smooth paste. Form into a loaf,
or fill a mold of the appropriate size, and chill in the refrigerator
for at least 12 hours. When ready to serve, place on a serving dish
and garnish as desired. Serves 6 to 8 as an appetizer.