The smoothness and saltiness makes it a perfect hot weather snack.
We stumbled upon this buttery tuna mousse from David Shalleck’s Mediterranean Summer and we are intrigued.
“The Spreadable Tuna Mousse was the favorite recipe of la Signora, the woman who was his boss on the boat, a pillar of Italian wealth and privilege who teetered around the yacht in Chanel pumps.”
SPREADABLE TUNA MOUSSE
Adapted from Mediterranean Summer by David Shalleck
1 tablespoon light soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
10 ounces (280 g) olive oil-packed tuna (2 cans), drained. (Any poached fish will do)
4 or 5 tablespoons (70 g) butter, unsalted, cubed
2 tablespoons heavy cream, crème fraîche, or yogurt
Mix soy sauce, balsamic vinegar and lemon juice.
In a food processor mix tuna until broken down. Add liquids and process until the mixture is smooth.
Add each cube of butter only after the previous one is mixed in. Take care: the hot machine blade can melt it.
Add the cream until barely incorporated.
Spoon mousse into serving dish, hollow lemons or tomatoes (cherry for hors d’oeuvres) or cooked artichokes.
Served near room temperature, or chilled, with small toasts or crackers, slices of baguette, or crudite.