Spuma Di Tonno - Tuna Mousse (Michael Chiarello)
Ready In: 10 mins
Yields: 3/4 cup
Ingredients
- 7 ounces imported tuna packed in oil, drained
- 2 teaspoons lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons balsamic vinegar
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon unsalted butter, at room temperature
- sea salt & freshly ground black pepper
- 1 tablespoon heavy cream
Directions
- 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.
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