Tuna Mousse Spuma Di Tonno Recipes

SPUMA DI TONNO - TUNA MOUSSE (MICHAEL CHIARELLO)

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.

SPUMA DI TONNO

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.

SPUMA DI TONNO (TUNA MOUSSE)

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.