Tuna Mousse Spuma Di Tonno Food

INVOLTINI DI TONNO MESSINESE (TUNA ROLLS

Steps:

• Place the tuna in the freezer for about a 1/ 2 hour to facilitate slicing. For the filling, combine 2 cloves garlic, 1/ 2 cup minced red onion, 2 tablespoons parsley, oregano, basil, pignolis, olives, breadcrumbs, Parmesan, currants, and 1/ 4-cup olive oil. Mix together and season with 4 to 6 turns of the pepper mill. This can be done a day in advance. Carefully slice the tuna across the grain into 1/3-inch thick slices. You will need 2 per order. Place the slices onto a paper lined tray or work surface. Take about a 1/2-cup of stuffing and compress in the hand. Place this on the edge of each medallion. Gently roll and secure with a toothpick. May be refrigerated for up to 4 hours. Heat a skillet or saute pan to medium. Salt and pepper the tuna rolls and gently transfer to the pan allowing to briefly brown. Careful not to move about. Reduce the heat to medium low and add the remaining oil, onion, and garlic. After 1 minute add the wine, tomatoes, lemon juice, pinch of salt, and fresh pepper. Cover; let gently braise 5 minutes. Remove cover and toothpicks, add remaining herbs to pan and spoon sauce around.

SPUMA DI TONNO - TUNA MOUSSE (MICHAEL CHIARELLO)

Steps:

• Put tuna in a food processor and pulse to break up the fish.
• With the machine running, add the lemon juice, soy sauce and balsamic vinegar.
• Add butter and blend until smooth, then scrape down the sides, season to taste with salt and pepper and blend again.
• Check the seasoning, 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. If refrigerated, return the spuma to room temperature before serving.

SPUMA DI TONNO (TUNA MOUSSE)

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.