Total Calories: 33
In a blender, combine the yogurt, chili sauce, parsley, onion and Tabasco. Stir in the tuna gradually and mix until thoroughly blended. Pack the mixture into a small bowl, cover with clear wrap and refrigerate for 3 hours. Remove the wrap. Hold a platter over the top of the bowl and invert the bowl to unmold the pate. Garnish with green olives and serve with celery or crackers.
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