Tuna Pate in Endive

Ingredients

• 1 (6 1/2 ounce) can tuna in olive oil, drained
• 4 tablespoons unsalted butter, room temperature
• 1/4 cup mayonnaise
• 2-3 anchovy fillets, drained
• 2 tablespoons capers, drained
• 1 1/2-2 tablespoons fresh lemon juice
• 1 small garlic clove
• 3 heads Belgian endive, separated into leaves
• alfalfa sprout (for garnish)

Directions

1. 1

   Combine all ingredients except endive and sprouts in food processor or blender and puree until smooth, scraping down bowl.

2. 2

   Chill covered for 4 hours or overnight.

3. 3

   Place separate endive leaves on a platter and spoon about 1 Tablespoon of the mixture on each leaf (or for a more decorative look, pipe through a pastry bag with a star tip).

4. 4

   Top with a pinch of sprouts.

5. 5

   Serve cold.