Whipped Tuna

[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:
10oz 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).
1T soy sauce
1T balsamic vinegar
1T fresh lemon juice
2T heavy cream or creme fraiche (I use whole milk or half & half,
whatever I have in the fridge - not as decadent, but still delish)
5T 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).
1/8t chili powder (I usually forget this one...)
I also like to add a fresh 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 garlic) and process until smooth
Add the chili powder (optional)
Add the butter, bit by bit, waiting until one piece is incorporated
before adding the next (I just do a stream of EVOO)
Add the cream/creme fraiche/milk & pulse just until incorporated

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.