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Tuna Mound

1 cup butter or margarine, softened
1 (8 oz.) package cream cheese, softened
2 (7 oz.) cans Tuna, drained & flaked
2 Tbsp. chopped green onion
1 Tbsp. lemon juice
1/4 tsp. dried whole tarragon, crushed
1/4 tsp. salt
Dash of pepper
Leaf lettuce
1 hard-boiled egg
1/4 cup fresh minced parsley


Cream butter and cream cheese until fluffy. Add Tuna, onion, lemon juice, tarragon, salt and pepper. Beat at medium speed of electric mixer until thoroughly mixed. Chill. Shape Tuna mixture into a mound on lettuce lined serving plate. Press egg through a sieve. Garnish Tuna mound with egg and parsley. Serve with crackers or party rye bread.





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