Whipped Tuna Recipe

This recipe is courtesy of Jenn Boyle…

A few years ago, I read “Mediterranean Summer” by David Shalleck, a private chef on a luxury yacht.  It was my version of a smutty novel – with stories of sailing the Mediterranean, meeting locals, and learning new recipes with the freshest ingredients.  This recipe made me want a food processor, and once I made it (and realized how flippin’ easy it was!), I am hooked.  I’ve modified from the original recipe a tiny bit to save some calories, but it is still amazing.

Ingredients

• 10 oz of high quality tuna packed in olive oil, drained (look for the stuff that comes in glass jars (Flott, Tonino, etc.) rather than cans – it is much better, and worth the few extra bucks)
• 1 Tbsp soy sauce
• 1 Tbsp balsamic vinegar
• 1 Tbsp  fresh lemon juice
• 2 Tbsp heavy cream or creme fraiche (I use whole milk or half & half, whatever I have in the fridge – not as decadent, but still delish)
• 5 Tbsp butter (I would never eat that much butter – I usually swap out entirely for a good pour of top quality EVOO – butter tastes better, but I reserve that for guests, EVOO when it is for my calorie- conscious self)
• 1/8 tsp chili powder (I usually forget this one…)
• 1 minced clove of garlic (not in the recipe, but who doesn’t love garlic?!)

Instructions

• Mix the soy sauce, balsamic vinegar and lemon juice
• In your food processor, pulse the tuna until it starts to break up Add the liquid and optional garlic; process until smooth
• Add the chili powder (optional)
• Add the butter, bit by bit, waiting until each piece is incorporated before adding the next ingredients
• Add the cream/creme fraiche/milk & pulse just until incorporated  (I just do a stream of EVOO)

I most prefer to serve this with sliced radishes.  Crackers are a close second.  When serving guests, I put out both.  The radishes look beautiful, and who doesn’t love a cracker?

Just a note – I stock up on the tuna when I find it on sale, so I always have a good store of it in the pantry.  This tuna is so good I could probably eat it straight out of the jar as a meal.

I love that you can make this recipe decadent (by following the book), or healthy (by following my edits).  The healthy version, served with radishes, is also a perfect south beach snack idea.

Thanks, Jenn!  Can’t wait to make this!  Hmmmm…. recipe for the next IM=X party?  Show up & find out!

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