Spuma Di Tonno (tuna Mousse) Recipe

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Spuma di Tonno (Tuna Mousse)

Erin St. Anne


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

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20 Min


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

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.
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.
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.)
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