TUNA MOUSSE: SPUMA DI TONNO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- 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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Haseeb Imran
[email protected]I'm not a big fan of canned tuna, but this mousse was surprisingly good. I'll definitely be making it again.
Babalwa Mbanjwa
[email protected]This mousse is so easy to make and it's always a hit with my guests. I love serving it with crackers or crostini.
Gloria Bikitsana
[email protected]I'm not sure what I did wrong, but my mousse turned out really runny. Maybe I didn't whip the cream long enough.
Cosberth Godgie
[email protected]This is the best tuna mousse recipe I've ever tried. It's so light and fluffy, and the flavor is amazing.
carl williams
[email protected]I've made this mousse several times and it's always a success. It's a great way to use up leftover tuna.
Taif BD
[email protected]This recipe is a keeper! It's easy to make and the mousse is always a hit with my family and friends.
Tomisin Ogunjobi
[email protected]I'm not a fan of tuna, but I thought this mousse was delicious. It was light and flavorful, and the texture was perfect.
Eziekiel Fezzwood
[email protected]I love the addition of capers in this recipe. They add a nice briny flavor to the mousse.
Kerou Realy
[email protected]This is a great recipe for a party or potluck. It's easy to make and always a crowd-pleaser.
eyosis solo
[email protected]Overall, I thought this was a good recipe. The mousse was light and fluffy, and the flavor was good. I would definitely make it again.
Afnan Chy
[email protected]I found the mousse to be a bit bland. I think it would have been better with some additional herbs or spices.
Pholani Nkanyiso
[email protected]The mousse was a bit too salty for my taste, but I think that's because I used canned tuna that was packed in salt water. Next time I'll use tuna packed in oil.
Gary Oakley
[email protected]I love that this recipe uses canned tuna. It's a great way to use up leftovers or to have a quick and easy meal.
murtala abdul
[email protected]This recipe was easy to follow and the mousse turned out perfectly. I served it with crackers and it was a hit with my guests.
Cz BAN
[email protected]I've never been a big fan of tuna, but this mousse changed my mind. It was so creamy and flavorful, I couldn't get enough of it.
Danroy Bynoe
[email protected]This tuna mousse was a delightful surprise! The combination of tuna, cream, and spices was絶妙. It was light and airy, yet still packed with flavor.