| 1 | 6 oz. can | tuna (Chicken of the Sea Low Sodium) | ||||||||||
| 1/8 | c | dry white wine or vermouth | ||||||||||
| 1/2 | tsp | salt | ||||||||||
| 1 | Tbsp | shallot, finely minced | ||||||||||
| 6 | capers, finely minced | |||||||||||
| 2 | Spanish green olives, minced | |||||||||||
| 1 | clove | garlic, finely minced | ||||||||||
| 1/2 | tsp | roasted Jalepenno pepper, minced | ||||||||||
| 1 | Tbsp | roasted red pepper (pimiento), minced | ||||||||||
| 1 | Tbsp | roasted green pepper, minced | ||||||||||
| 1 | Tbsp | celery, finely minced | ||||||||||
| 1/4 | inch | anchovy paste | ||||||||||
| 6 | juniper berries, ground | |||||||||||
| 1 | Tbsp | olive oil | ||||||||||
| 1 | Tbsp | lemon juice or wine vinegar | ||||||||||
Drain the tuna and flake it lightly. Mix tuna, wine, and salt gently in a bowl, cover and refrigerate over night. Mix the rest of the ingredients together and add to the tuna.