Stupidly simple appetizer: Michael Chiarello's Italian Tuna Mousse - Delish!

T

traca

Well-known member
Italian Tuna Mousse

Contributed by Michael Chiarello

SERVINGS: MAKES 1 CUP

Scoop this simple spread with grissini (breadsticks) or spread it on toast. It is delicious on its own or dressed up with asparagus or artichokes.

Recipe: Italian Tuna Mousse

BASIC-EASYFASTMAKE-AHEAD

One 6-ounce can Italian tuna packed in olive oil, drained

2 teaspoons balsamic vinegar

2 teaspoons fresh lemon juice

1 teaspoon soy sauce

2 tablespoons unsalted butter, softened

Sea salt and freshly ground pepper

3 tablespoons heavy cream

In a food processor, combine the tuna with the vinegar, lemon juice and soy sauce. Add the butter and process until smooth. Season with salt and pepper. Add the cream and pulse to blend. Scrape into a bowl and serve.

MAKE AHEAD The mousse can be refrigerated for up to 3 days. Bring to room temperature before serving.

 
Thanks, T. Did you opt to pay extra for Italian tuna? I'm also surprised (and

delighted to now know) that lemon juice/vinegar/acid won't curdle heavy cream. I've always wondered about that since a teaspoon of vinegar in milk is used to 'sour' it for cakes.

 
No, they didn't have it at my supermarket. I bought albacore packed in olive oil.

I think with the acids, the oil from the tuna and the cream, we've got an emulsion going on here.

I'm not sure if this is relevant, but for what it's worth....At the restaurant gig I had, we used heavy cream instead of half and half or milk for everything because it was more durable. Where half and half had a tendency to "break", I've been told heavy cream won't. (And after making mac n' cheese every day for 6 months, it only broke when I substituted something other than half and half.)

 
If you have a Trader Joe's near you, I think they have one of the best tuna packed in olive oil for

very reasonable price. It is so good to eat alone or for the above recipe.

 
You must log in or register to reply here.
Back
Top