spuma di tonno (tuna mousse)

Name: Spuma di Tonno (Tuna Mousse)
Prep time: 20 min
Ingredients: 7 oz can(s) imported oil-packed tuna, drained; 2 teaspoon(s) fresh-squeezed lemon juice; 2 teaspoon(s) soy sauce; 2 teaspoon(s) good-quality balsamic vinegar; 1 tablespoon(s) butter, unsalted, at room temperature; 1 teaspoon(s) butter, unsalted, at room temperature; - sea salt and freshly ground black pepper; 1 tablespoon(s) heavy cream

(1 RATING)

11 Pinches

Erin St. Anne

Hyannis, MA

Updated on Apr 10, 2012

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

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prep time 20 Min

cook time

method ---

yield many

Ingredients

7 oz cans imported oil-packed tuna, drained
2 teaspoons fresh-squeezed lemon juice
2 teaspoons soy sauce
2 teaspoons good-quality balsamic vinegar
1 tablespoon butter, unsalted, at room temperature
1 teaspoon butter, unsalted, at room temperature
- sea salt and freshly ground black pepper
1 tablespoon heavy cream

How To Make spuma di tonno (tuna mousse)

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.

Step 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.
Step 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.)
Step 4

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