Italian Tuna Mousse or Spread, known as Spuma Di Tonno in Italy, is incredibly simple yet has great depth of flavor. This was absolutely delicious, and so easy to make. Everybody who tastes it asks for the recipe. Tuna Mousse is delicious on its own or dressed up with asparagus or artichokes. Serve it as an hors d’oeuvre, snack, or first course.
It is especially important to use good-quality tuna when making this mousse.
Also excellent served with champagne. Serve with bread sticks, small toasts, croutons, crackers, or in celery stalks.
- 1 (7-ounce or 200 gram) can tuna, imported, oil-packed, drained
- 2 teaspoons lemon juice, fresh-squeezed
- 2 teaspoon soy sauce
- 2 teaspoons balsamic vinegar, good-quality
- 1 tablespoon plus 1 teaspoon butter, unsalted, room temperature
- Sea salt and freshly-ground pepper
- 1 tablespoon heavy cream
Place the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, 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.
Source: Recipe courtesy of the Michael Chiarello Show: Easy Entertaining with Michael Chiarello.
Categories:Italian Recipes Seafood Dips Tuna Appetizers