Spuma Di Tonno Tuna Mousse Recipes
SPUMA DI TONNO - TUNA MOUSSE (MICHAEL CHIARELLO)
Make and share this Spuma Di Tonno - Tuna Mousse (Michael Chiarello) recipe from Food.com.
Provided by Brookelynne26
Categories Spreads
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
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)
An Italian appetizer, served with breadsticks, crostini, or crackers. Also excellent served with champagne.
Provided by Erin St. Anne
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 8
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.
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