Spuma di Tonno, Tuna Mousse

Spuma di Tonno - Tuna Mousse

Recipe courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello. This smooth tuna spread is incredibly simple yet has great depth of flavor. Everybody who tastes it asks for the recipe.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Spuma di Tonno - Tuna Mousse

1 can (7 ounce or 200 gram) imported oil-packed tuna, drained
2 teaspoons fresh squeezed lemon juice
2 teaspoon soy sauce
2 teaspoons balsamic vinegar
1 tablespoons plus 1 teaspoon unsalted butter, room temperature
Sea salt and freshly ground black pepper
1 tablespoons heavy cream

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, then add the heavy cream and pulse to blend. NOTE: Be careful not to over blend once the cream is added or the mixture may break.

Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving. Serve with breadstick, crostini, or crackers to spread it on. Also excellent served with champagne.