Best Spuma Di Tonno Tuna Mousse Recipes

Spuma Di Tonno - Tuna Mousse (Michael Chiarello) image

Provided by Brookelynne26

Categories Spreads

Time 10m

Yield 3/4 cup

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 799.9, Fat 49.7, SaturatedFat 21.6, Cholesterol 129.4, Sodium 1845.9, Carbohydrate 4.8, Fiber 0.2, Sugar 2.8, Protein 79.6

Spuma di Tonno (Tuna Mousse) image

Provided by Erin St. Anne

Time 20m

Number Of Ingredients 8

7 oz can(s) imported oil-packed tuna, drained
2 tsp fresh-squeezed lemon juice
2 tsp soy sauce
2 tsp good-quality balsamic vinegar
1 Tbsp butter, unsalted, at room temperature
1 tsp butter, unsalted, at room temperature
sea salt and freshly ground black pepper
1 Tbsp heavy cream

Steps:

1. Put 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.
2. 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.
3. Check 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.)
4. Serve at room temperature, or cover and refrigerate for up to four days. If refrigerated, return the spuma to room temperature before serving.