Thu, Apr-11-02, 00:08
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Senior Member
Posts: 110
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Plan: Scarsdale
Stats: 134/128/120
BF:
Progress: 43%
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Hi guys!
Well, being something I invented while experimenting I guess you can sort of make it as you like... I put in just enough butter to bind it because I get a bit nauseous with too much fat, but recently I tried about 3/4 tuna to 1/4 ricotta cheese or cottage cheese and it's good, too.
For quantity it's better to use a large tin of tuna or a few small ones because it does mess a bit and freezes quite well, so I usually make a lot. I you have guests you can also make a bunch and stick it in a mould and serve it like a normal tuna patè. I've tried adding capers and various stuff ... all good!!!
If anyone has any better ideas, my ears are flapping! Could try it with leftover chicken too. The secret is to make it really creamy.
And yes, a blender is a liquidizer with larger and wider blades. I think ....
Good luck..
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