Spuma di Tonno

Sunday Dinner

Spuma di Tonno
Rosemary Grissini

Lasagna with Béchamel
Roasted Fennel
Broccolini with Gremolata

Chocolate-Layered Espresso Jellies

One of my favorite things to do with my free time is to go to the library and get lost in the stacks of cookbooks. I pull books on classic techniques, French bistro food, chocolate and baking and create my own culinary world. Unfortunately, for the past year and a half, our local library moved to a small and temporary location in order to renovate and improve the original building. Getting lost in the stacks of cookbooks wasn’t an option. Yesterday, however, was the grand re-opening of the new and improved library. Yeah! To celebrate I thought I would put this appetizer recipe on our Sunday dinner menu.

I found this recipe a few years ago while getting lost in the stacks. It was in the book Mediterranean Summer by David Shalleck. It is about an American chef that spends an idyllic summer cooking for a wealthy couple aboard their yacht while sailing through the Côte d’Azur–a great read. This recipe he developed was a favorite that summer and I have to say it is now a favorite of ours.

Spuma di Tonno, or tuna mousse, is super simple to prepare and has an incredible taste. You won’t believe how quickly this disappears. I have even converted some non tuna likers with this spread. I serve it with Rosemary Grissini, but it is equally delicious on crostini or on thin slices of baguette for a passable hors d’oeurve. 

Spuma di Tonno

Prep: 5 minsTotal: 5 mins Servings: 1.5 cups Tuna Mousse is easy, creamy, and perfectly delicious!

Equipment

• 14-cup food processor

Ingredients 

• 2 (5 ounce) cans of oil-packed tuna (I use Genova Tonno), drained
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon balsamic vinegar
• 3 tablespoons unsalted butter, ar room temperature
• 2 tablespoons crème fraîche
• kosher salt and freshly ground black pepper to taste

Instructions 

1. In the bowl of a food processor, add the tuna and pulse to break up the pieces. Add the lemon juice, soy sauce, balsamic vinegar, and butter and puree. Scrape down the sides of the bowl and season with salt and pepper. Add the crème fraîche and puree the mixture until smooth. Transfer to a serving bowl and serve at room temperature. Can be kept in an airtight container in the refrigerator for 3 days. Allow to set at room temperature for about 30 minutes before serving. Enjoy!

Notes

*recipe can easily be halved

Nutrition

Calories: 656kcal, Carbohydrates: 6g, Protein: 44g, Fat: 50g, Saturated Fat: 26g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 1182mg, Potassium: 423mg, Fiber: 0.2g, Sugar: 4g, Vitamin A: 1309IU, Vitamin C: 6mg, Calcium: 63mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.