1 cup flaked, chilled, poached troll-caught albacore tuna
3 oz. softened cream cheese
1 cup dairy sour cream
1/4 cup stuffed olives, chopped
2 tablespoons chopped chives
2 teaspoons horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon salt

Mix cream cheese and sour cream until smooth; stir in remaining ingredients. Cover and refrigerate for at least two hours. Stir before serving.

This recipe has been reprinted from the Moss Landing Albacore Cookbook, which was originally published in 1983 by the Moss Landing Commercial Fishermen's Auxiliary.