(Makes about 1 1/2 cups)
2 cans (7-ounce or 200-gram) imported oil-packed tuna, drained
1 tablespoon plus 1 teaspoon lemon juice
1 1/2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons plus 2 teaspoons unsalted butter, at room temperature
Sea salt, preferably gray salt, and freshly ground black pepper
2 tablespoon heavy cream
2 tablespoons soy sauce
6 tablespoons extra virgin olive oil
1 tablespoon finely minced chives
freshly ground black pepper t.t.
Prepared Soy Vinaigrette
16 slices of large heirloom tomatoes, about 1/4 inch thick each
freshly ground black pepper
Put tuna in a food processor and pulse to break up the fish. With the machine running, add the lemon juice, soy sauce and balsamic vinegar. Add butter and blend until smooth, then scrape down the sides, season to taste with salt and pepper and blend again. Check the seasoning, and then add the heavy cream and pulse to blend. Be careful not to over blend once the cream is added or the mixture may break.
To make the vinaigrette combine the olive oil and soy sauce, stir in the minced chives and season to taste with black pepper.
To assemble season all of the tomato slices with gray salt and pepper. Spread about 2 tablespoons of the spuma onto 4 of the slices, top those with 4 more slices and repeat like this until you have used all of the tomatoes and you have 4 “short stacks”. Spoon some of the broken soy vinaigrette over the short stacks and a little bit around the plate. Eat and enjoy.
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