6 celery stalks, finely chopped
6 cloves garlic, minced
3 cups water
1 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
2 (4 ounce) cans tuna, undrained
1 (2 pound) fillet salmon, cut into rounds
In a blender combine celery, garlic and water. Blend with an electric blender, twice, until smooth.
Place celery mixture in blender with the salt and tarragon. Add celery mixture, tuna, fillet salmon. Blend to blend. Pour mixture into a medium bowl.
Place hot water in small saucepan and add to celery mixture; stir to dissolve. Sprinkle with tarragon and basil. Cover loosely with foil, removing from foil to prevent discoloration.
Remove foil or plastic wrap and place foil over celery mixture to prevent sticking. Heat to boiling, stirring occasionally, until no longer brown. Remove from heat and stir in onion, garlic and water. Cover and chill before serving.