Instructions: 1. In a medium sized bowl combine tuna, crema cheese, lemon, onion , horseradish and salt.

2. Cover and chill for several hours or until firm enough to shape.

3. Meanwhile mix the pecans and parsley in a small bowl and set aside.

4. Spoon the cream cheese mixture onto a sheet of waxed paper and shape into a 16 by 1 1/2 inch log.

5. Sprinkle the pecan mixture over the log, rolling it until completely coated.

6. Wrap tightly and chill. Will keep refrigerated for up to 48 hours.

7. Serve with crackers, pita bread wedges or bread rounds.

Makes 2 1/2
cups.

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