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Ingredients:

Serves 4

1 lb. bunch thin, blanched asparagus spears
1 recipe tuna mousse/spuma di tonno (recipe follows)
1/2-lb. small, roasted red potatoes
1 jar capers, drained
Italian parsley, chopped

Directions:

1. Place blanched asparagus on a medium platter, drizzle with olive oil and season with salt and pepper.
   
2. Make a recipe of the tuna mousse and scoop onto the same platter.
   
3. Add potatoes.
   
4. Sprinkle mousse with capers and chopped parsley.
   
5. Refrigerate until ready to eat. Let mousse come to room temperature before serving.

Tuna Mousse/Spuma di Tonno

Ingredients:

Yields about 3/4-cup

1 can (7 oz.) imported, Italian olive oil-packed tuna, drained
2 tsp. soy sauce
2 tsp. balsamic vinegar
2 tsp. fresh lemon juice
1 Tbs. plus 1 tsp. unsalted butter, room temperature
1 Tbs. heavy cream
Gray salt
freshly ground black pepper

Directions:

1. Place the tuna in a food processor and pulse to break up the fish.
   
2. With the machine running, add the soy sauce, balsamic vinegar and lemon juice.
   
3. Add the butter and blend until smooth.
   
4. Stop the machine and scrape down the sides of the bowl.
   
5. Add the heavy cream and blend for just a minute more. Be careful not to over-blend.
6. Season with salt and pepper.
   
7. Serve at room temperature, or cover and refrigerate for up to 3 days. If refrigerated, return the tuna to room temperature before serving.