spuma di tonno (tuna mousse)
(1 rating)
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An Italian appetizer, served with breadsticks, crostini, or crackers. Also excellent served with champagne.
(1 rating)
yield
serving(s)
prep time
20 Min
Ingredients For spuma di tonno (tuna mousse)
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7 oz canimported oil-packed tuna, drained
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2 tspfresh-squeezed lemon juice
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2 tspsoy sauce
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2 tspgood-quality balsamic vinegar
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1 Tbspbutter, unsalted, at room temperature
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1 tspbutter, unsalted, at room temperature
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sea salt and freshly ground black pepper
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1 Tbspheavy cream
How To Make spuma di tonno (tuna mousse)
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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.
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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.
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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.)
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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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