Ingredients
1 can (7 oz) tuna
1 can (2 oz) anchovy fillets, chopped
6 T melted butter
1 T lemon juice
pepper
Preparation
In a bowl thoroughly combine all of the ingredients. In a blender process the mixture until it is smooth, switching the blender on and off, and pushing the mixture down. Refrigerate the paté fo 24 hourse in a 1-pint covered dish.
