Tuna-Chicken P
By Yankee Magazine|Sep 21 2007|
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.
