Sounds like what we call Telegraph cucumbers but I really prefer
Lebanese cucumbers over any and I could see me using this recipe, right
up my alley.

"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.
>