Spuma Di Tonno (tuna Mousse) Recipe

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Spuma di Tonno (Tuna Mousse)

Erin St. Anne

By
@Fuzzknuckle

An Italian appetizer, served with breadsticks, crostini, or crackers. Also excellent served with champagne.


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Rating:

Serves:

many

Prep:

20 Min

Ingredients

7 oz can(s)
imported oil-packed tuna, drained
2 tsp
fresh-squeezed lemon juice
2 tsp
soy sauce
2 tsp
good-quality balsamic vinegar
1 Tbsp
butter, unsalted, at room temperature
1 tsp
butter, unsalted, at room temperature
sea salt and freshly ground black pepper
1 Tbsp
heavy cream

Directions Step-By-Step

1
Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, vinegar and soy sauce and blend until smooth.
2
Stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season to taste with salt and pepper.
3
Check the sesaoning, 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.)
4
Serve at room temperature, or cover and refrigerate for up to four days. If refrigerated, return the spuma to room temperature before serving.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tags: Quick & Easy, Healthy