Spuma Di Tonno - Tuna Mousse (Michael Chiarello) - cooking recipe

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

Preparation

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