Spuma Di Tonno Tuna Mousse Food

TUNA MOUSSE: SPUMA DI TONNO

Tuna Mousse: Spuma di Tonno image

Provided by Michael Chiarello : Food Network

Time 20m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper

Steps:

Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then 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 and blend again. Check the seasoning.
Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.

SPUMA DI TONNO (TUNA MOUSSE)

Spuma di Tonno (Tuna Mousse) image

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

Provided by Erin St. Anne

Categories Seafood Appetizers

Time 20m

Number Of Ingredients 8

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

Steps:

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.

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