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Spuma di Tonno

NapaStyle Wine Club Spuma di Tonno NapaStyle Wine Club Spuma di Tonno
About this Recipe
This smooth tuna spread is incredibly simple, yet enjoys great depth of flavor. Everybody who tastes it asks for the recipe. It is a variation from Franco Colombani of Del Sole, a restaurant outside Milan. I usually serve it with grissini (breadsticks) Or crostini to spread it on. You can double the recipe easily, and believe me, it will disappear fast. To dress spuma up for a special occasion, put it in an attractive crock and top it with a slice of truffle.
Ingredients
Serves: 4
  • 1 can (7 oz or 200 grams) imported olive oil-packed tuna, drained
  • 1 tbsp, plus 1 tsp unsalted butter, at room temperature
  • 1 tbsp heavy cream
  • 2 tsp balsamic vinegar
  • 2 tsp soy sauce
  • 2 tsp fresh lemon juice
  • sea salt, preferably gray salt, and freshly ground black pepper
    • Directions
    Preparation Time: Preparation Time: 30 minutes
    Cooking Time: Cooking Time: 0

    Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then 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 and blend again. Check the seasoning. Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.

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