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.
Slideshow: Cocktail Party Recipes
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
How to Make It
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.
The mousse can be refrigerated for up to 3 days. Bring to room temperature before serving.
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