Tuna Mousse: Spuma di Tonno

1. 1

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

2. 2

   With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth.

3. 3

   Then stop the machine and scrape down the sides of the processor bowl.

4. 4

   Add the lemon juice and pulse again.

5. 5

   Season, to taste, with salt and pepper and blend again.

6. 6

   Check the seasoning.

7. 7

   Serve at room temperature, or cover and refrigerate for up to 4 days.

8. 8

   If refrigerated, return the spuma to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.