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1 (6 ounce) can water-packed white tuna, frained and flaked
1/2 cup Chicken Stock (see page 228)
3/4 cup fat-free mayonnaise
2 teaspoons drained capers
1/4 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1 tablespoon anchovy paste
Makes 2 Cups
Place all the ingredients in a food processor or blender and puree for 15 seconds. Transfer to a covered container and store in the refreigerator until ready to use, for up to 3-4 days.
©2013 Nick Stellino Productions