Spuma Di Tonno Tuna Mousse Recipes

SPUMA DI TONNO - TUNA MOUSSE

SPUMA DI TONNO - TUNA MOUSSE image

Number Of Ingredients 7

Ingredients

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.

INVOLTINI DI TONNO MESSINESE (TUNA ROLLS

Involtini di Tonno Messinese (Tuna Rolls image

Provided by Food Network

Yield 4 servings as a main dish, 8 s

Number Of Ingredients 18

Ingredients

1 1/ 2 pounds Tuna loin, approximatly 4 to 5 inches in diameter
2 plus 2 garlic cloves, minced fine
1/ 2 plus 1/3 cup minced red onion
2 plus 1 tablespoon chopped flat parsley
1 tablespoon minced fresh oregano
1 tablespoon chopped fresh basil
1/ 4 cup toasted pignolis
1 1/ 2-cup bread crumbs
2 tablespoons grated Parmesan
1/ 4 cup chopped green olives- Sicilian, gaeta, etc
1/ 4 cup currants
1/4 plus 1/3 cup extra virgin olive oil
1/2 cup dry, white wine
1 cup chopped plum tomatoes San Marzano type
1 tablespoon fresh lemon juice
Kosher salt, fresh ground black pepper
1/3 cup torn basil leaves
4 mint leaves lightly chopped

Steps:

Place the tuna in the freezer for about a 1/ 2 hour to facilitate slicing. For the filling, combine 2 cloves garlic, 1/ 2 cup minced red onion, 2 tablespoons parsley, oregano, basil, pignolis, olives, breadcrumbs, Parmesan, currants, and 1/ 4-cup olive oil. Mix together and season with 4 to 6 turns of the pepper mill. This can be done a day in advance. Carefully slice the tuna across the grain into 1/3-inch thick slices. You will need 2 per order. Place the slices onto a paper lined tray or work surface. Take about a 1/2-cup of stuffing and compress in the hand. Place this on the edge of each medallion. Gently roll and secure with a toothpick. May be refrigerated for up to 4 hours. Heat a skillet or saute pan to medium. Salt and pepper the tuna rolls and gently transfer to the pan allowing to briefly brown. Careful not to move about. Reduce the heat to medium low and add the remaining oil, onion, and garlic. After 1 minute add the wine, tomatoes, lemon juice, pinch of salt, and fresh pepper. Cover; let gently braise 5 minutes. Remove cover and toothpicks, add remaining herbs to pan and spoon sauce around.

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

Ingredients

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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