Tuna Pate In Endive - cooking recipe

Ingredients

1 (6 1/2 ounce) can tuna in olive oil, drained
4 tablespoons unsalted butter, room temperature
1/4 cup mayonnaise
2 -3 anchovy fillets, drained
2 tablespoons capers, drained
1 1/2 - 2 tablespoons fresh lemon juice
1 small garlic clove
3 heads Belgian endive, separated into leaves
alfalfa sprout (for garnish)

Preparation

Combine all ingredients except endive and sprouts in food processor or blender and puree until smooth, scraping down bowl.
Chill covered for 4 hours or overnight.
Place separate endive leaves on a platter and spoon about 1 Tablespoon of the mixture on each leaf (or for a more decorative look, pipe through a pastry bag with a star tip).
Top with a pinch of sprouts.
Serve cold.