We have really enjoyed watching Top Chef Masters lately. We are huge normal Top Chef fans, but it is just a bit more fun to see such famous chefs scrambling in the kitchen, or draining pasta in a dorm shower. My favourites in the finals right now are Michael Chiarello, Hubert Keller, and Rick Bayless, and I would be happy if any of them won even though I think the final might come down between Michael and Rick.

One of the best parts about watching all of these chefs is the sense of camaraderie in the kitchen. Each of them seems enthralled with each others’ cooking and genuinely likes being around each other. It sure makes a change from the bitchiness and back stabbing kitchen antics in the regular show.

In honor of tonight’s episode where it looks like Michael Chiarello puts the smack down on the mouthy past contest Dale, here is a recipe for a quick appetizer that you can nibble on while enjoying the show. Michael Chiarello says he likes to eat this Spuma di Tonno with champagne, which hopefully he will be drinking tonight after winning again. This tuna spread recipe feeds 6 people as an appetizer for 48 cents per serving.

Spuma di Tonno, from Michael Chiarello’s Casual Cooking
1 7-oz can olive oil-packed tuna, drained
2 teaspoons fresh lemon juice
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 tablespoon plus 1 teaspoon unsalted butter, at room temperature
sea salt and freshly ground black pepper
1 tablespoon heavy cream

Put the 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 the butter and blend until smooth, then stop the machine and scrape down the sides of the processor bowl.

Season to taste with salt and pepper and blend again. Check the seasoning, then add the heavy cream and pulse to blend. Be careful not to overblend once the cream is added or the mixture may break.

Serve the tuna spread at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spread to room temperature before serving.

The tuna spread tastes great on some toasted ciabatta, and even better with a glass of champers.