Spuma di Tonno (Tuna Mousse)

Spuma Di Tonno (tuna Mousse) Recipe

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Erin St. Anne


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


★★★★★ 1 vote

20 Min


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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

How to Make Spuma di Tonno (Tuna Mousse)


  • 1Put 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.
  • 2Stop 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.
  • 3Check 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.)
  • 4Serve 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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About Spuma di Tonno (Tuna Mousse)

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

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