Spuma Di Tonno - Tuna Mousse (Michael Chiarello)

1. 1

   Put tuna in a food processor and pulse to break up the fish.

2. 2

   With the machine running, add the lemon juice, soy sauce and balsamic vinegar.

3. 3

   Add butter and blend until smooth, then scrape down the sides, season to taste with salt and pepper and blend again.

4. 4

   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.

5. 5

   Serve at room temperature, or cover and refrigerate. If refrigerated, return the spuma to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.