Food Recipes Appetizers Seafood Appetizers Italian Tuna Mousse 5.0 (1) 1 Review 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 By Michael Chiarello Michael Chiarello Michael Chiarello was the award-winning chef/proprietor of the critically acclaimed Bottega Restaurant in Napa and Coqueta in San Francisco. He authored eight books and hosted popular television shows on PBS, Food Network, and Cooking Channel, including the Emmy Award-winning Easy Entertaining with Michael Chiarello. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Save Rate PRINT Share Close Photo: © Evi Abeler Yield: 1 cup Cook Mode (Keep screen awake) Ingredients 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 Directions 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. Originally appeared: October 2000 Rate It Print