1 (7 oz.) can tuna (preferably in olive oil), drained (reserve oil)
2 hard-cooked eggs, cut up
2 tbsp. butter, softened
10 sm. stuffed olives
1 1/2 tbsp. mixed herbs (fresh dill, parsley, scallion tops, and dried tarragon)
1/8 tsp. dry mustard
3 drops hot-pepper sauce
2 tsp. dry vermouth
Parsley sprigs and lemon wedges for garnish (optional)
Crackers or thin flatbreads

In food processor or blender, whirl all ingredients, except garnishes and crackers, until well blended but mixture still has some texture. If mixture seems dry, add a few drops oil reserved from tuna. Place mixture on serving plate; shape in mound. Chill at least 5 minutes to firm. Garnish with parsley and lemon. Serve with crackers. Makes 8 appetizer servings.

Per serving without crackers: 92 cal, 8 g pro, 0 g car, 7 g fat, 86 mg chol with butter, 77 mg chol with butter.