I just made this since I have the ingredients on hand. It is really tasty to
me, and the balsamic vinegar, soy sauce, and lemon juice give it a nice
tang. I think it would be really good wrapped in endive or other kinds of
lettuce too, and of course...on pork rinds, but I do limit those these days.
It's a nice change since I sometimes get tired of the plain old tuna. :-)

Cheri

"Cheri" > wrote in message
...
> Now, this sounds really good! Thanks for posting it.
>
> "Janet" > wrote in message
> ...
>> Lately I've been enjoying something called "Spuma di Tonno" from _Casual
>> Cooking_ by Michael Chiarello. I eat it on slices of European
>> cucumber--the long, unwaxed ones that come in plastic wrap in the
>> supermarket--although homegrown cucumbers without wax would also be
>> great. (Of course, many other crisp vegetables, such as red peppers and
>> pea pods, would be fine, too.) Non-diabetics would like it on something
>> like crackers, grissini, or bagel crisps of course.
>>
>> Here's the recipe:
>>
>> 2 5-oz cans of Italian-style tuna packed in olive oil, drained
>> 1 Tbs fresh lemon juice
>> 1 Tbs soy sauce
>> 1 Tbs balsamic vinegar
>> 2 Tbs unsalted butter, softened
>> Sea salt and fresh black pepper
>> 1 1/2 Tbs heavy cream
>>
>> Put fish in food processor. Pulse to break up. With the machine running,
>> add lemon, soy, and vinegar. Add butter and blend until smooth. Scrape
>> down the sides, season to taste with salt and pepper, and blend again.
>> Add cream and pulse to blend. (Don't overblend after adding the cream or
>> the mixture might break.)
>>
>> Serve at room temperature or slightly chilled. Keeps covered in the
>> fridge for several days. (I don't really know how long it lasts because
>> it's always gone in a day here.)
>>
>> This is very flavorful and both cheaper and a lot less calorific than
>> smoked trout mousse, my other spread of choice for cucumber slices.
>
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