2 (6 ounces) cans white tuna drained
1 cup butter
2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)
1 to 2 teaspoons capers
fresh lemon juice
2 to 3 drops Tabasco
salt and pepper
Puree tuna and butter in processor Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco. Process on pulse until the capers and red peppers are finely minced.
Taste and adjust seasoning. Pack into decorate serving bowl and cover and refrigerate.
When ready to serve remove a bit early from fridge so that the pate has a chance to soften just slightly. Serve with toasted pita triangles. Cut Plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter or margarine. Bake at 350°F until crisp and golden. Be careful not to burn. Remove and let cool.
Serve triangles surrounding tuna pate.