This is a variation on the Atkins Italian Tuna Pâté recipe in the book Dr. Atkins New Diet Revolution. This wonderful spread is , I do believe, what got me through Induction. I have since modified the recipe a bit and think it is even better than the original. This is very good on flax-Parmesan crackers or I sometimes dip celery or carrot sticks into it. I suspect it would be good served on cucumber slices with a small black olive on top for parties. :) This dish is Induction friendly, for certain! Sometimes I like to add 8-10 pitted black olives during the blending, but that is not included in the nutritional info below.
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1 6.5 oz foil pouch oil-pack tuna (if using canned, the 5 oz. can will do fine)
1 stick butter, unsalted, softened (4 oz.)
½ c. chopped parsley
1 tsp. fresh lime juice
¼ tsp. onion powder
1/8 tsp. cayenne pepper (more if you’re adventurous) or ¼ tsp. my Seafood Spice Blend
DIRECTIONS: Combine all ingredients in the bowl of a food processor or blender and pulse until well mixed. Garnish with a sprinkle more of the spice blend. Serve with celery sticks or flax crackers.
NUTRITIONAL INFO: Makes 4 servings. ¼ batch contains:
26.3 g fat
1.0 g carbs, .25 g fiber, .75 NET CARBS
12 g protein
149 mg sodium