Spuma Di Tonno - Tuna Mousse (michael Chiarello)

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 7 ounces imported tuna packed in oil, drained
• 2 teaspoons lemon juice
• 2 teaspoons soy sauce
• 2 teaspoons balsamic vinegar
• 1 tablespoon unsalted butter, at room temperature
• 1 teaspoon unsalted butter, at room temperature
• sea salt & freshly ground black pepper
• 1 tablespoon heavy cream

Recipe

• 1 put tuna in a food processor and pulse to break up the fish.
• 2 with the machine running, add the lemon juice, soy sauce and balsamic vinegar.
• 3 add butter and blend until smooth, then scrape down the sides, season to taste with salt and pepper and blend again.
• 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 serve at room temperature, or cover and refrigerate. if refrigerated, return the spuma to room temperature before serving.