Tuna Mousse: Spuma di Tonno

Name: Tuna Mousse: Spuma di Tonno
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 3/4 cup
Cuisine: italian
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

Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: Antipasti Cocktails for a Crowd

Tuna Mousse: Spuma di Tonno

0 Reviews

Level: Easy
Yield: 3/4 cup
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

92

Total Fat

9

Saturated Fat

5

Carbohydrates

2

Dietary Fiber

0

Sugar

1

Protein

2

Cholesterol

26

Sodium

311

Total: 20 min
Prep: 20 min

Level: Easy
Yield: 3/4 cup
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

92

Total Fat

9

Saturated Fat

5

Carbohydrates

2

Dietary Fiber

0

Sugar

1

Protein

2

Cholesterol

26

Sodium

311

Total: 20 min
Prep: 20 min

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

Directions

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.