The Original Spreadable Tuna Mousse (Spuma di Tonno) Recipe

1. 1

   Combine the soy sauce, vinegar, and lemon juice.

2. 2

   Break down the tuna in a food processor by pulsing first, then running, until it is evenly chopped but not pureed.

3. 3

   Add the liquid seasonings and process until the mixture is smooth.

4. 4

   After a few seconds, stop the machine and scrape down the sides of the bowl to incorporate the tuna that didnt get into the puree.

5. 5

   With the machine running, add the butter, piece by piece, adding the next only after each is incorporated.

6. 6

   Do not overmix.

7. 7

   The butter needs to be blended with the tuna but not whipped to the point that it will melt because of the heat generated in the bowl.

8. 8

   Add the cream while pulsing the machine, and as soon as it appears incorporated, thats it.

9. 9

   This will only take a few seconds.

10. 10

    Transfer the mousse to a bowl or storage container and keep refrigerated.

11. 11

    The mousse can be made up to 3 days before serving.

12. 12

    Take it out of the refrigerator 45 minutes before serving to let it soften.

* Per serving · 4 servings · Values may vary.

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