Spuma Di Tonno Tuna Mousse Michael Chiarello Recipes

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SPUMA DI TONNO - TUNA MOUSSE



SPUMA DI TONNO - TUNA MOUSSE image

Categories     Condiment/Spread

Number Of Ingredients 7

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

Steps:

  • Put 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.

SPUMA DI TONNO



Spuma Di Tonno image

This smooth tuna spread is incredibly simple, yet has great depth of flavor according to the site where I found this recipe. Serve it with grissini (breadsticks) or crostini to spread it on. Be sure to use oil-packed tuna rather than water packed. Time is estimated.

Provided by TXOLDHAM

Categories     Spreads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (7 ounce) can 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
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.
  • 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 overblend 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 147.5, Fat 9.3, SaturatedFat 4.1, Cholesterol 24.2, Sodium 345.2, Carbohydrate 0.5, Sugar 0.1, Protein 14.9

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