Instructions: 1. Place tuna in food processor. Cut butter in pieces and add to tuna with cream, mustard, chile, and pepper. Process until mixture is smooth.

2. Turn into a bowl and blend in capers, parsley, and 1/4 cup of the olives. Taste, and add salt if needed. Spread in a crock or terrine. Cover and refrigerate until mixture is firm and flavors are well blended (2 to 3 hours or overnight).

3. Remove from refrigerator about 30 minutes before serving. Garnish with remaining chopped olives and serve with thin slices of French bread or crackers.

Makes about 3-1/2 cups.

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