Best 3 Tuna Mousse Spuma Di Tonno Recipes

Discover the exquisite Tuna Mousse (Spuma di Tonno), an Italian culinary delight that combines the delicate flavors of tuna, cream, and aromatic herbs. This versatile dish can be served as a sophisticated appetizer, a light main course, or an elegant filling for sandwiches and canapés. With variations ranging from classic to contemporary, this article presents a collection of tuna mousse recipes that cater to diverse tastes and occasions. From the traditional Italian recipe that emphasizes the natural flavors of tuna to creative interpretations that incorporate unique ingredients and cooking techniques, these recipes offer a culinary journey that celebrates the versatility and deliciousness of tuna mousse.

Check out the recipes below so you can choose the best recipe for yourself!

INVOLTINI DI TONNO MESSINESE (TUNA ROLLS

Involtini di Tonno Messinese (Tuna Rolls image

Provided by Food Network

Yield 4 servings as a main dish, 8 s

Number Of Ingredients 18

Ingredients

1 1/ 2 pounds Tuna loin, approximatly 4 to 5 inches in diameter
2 plus 2 garlic cloves, minced fine
1/ 2 plus 1/3 cup minced red onion
2 plus 1 tablespoon chopped flat parsley
1 tablespoon minced fresh oregano
1 tablespoon chopped fresh basil
1/ 4 cup toasted pignolis
1 1/ 2-cup bread crumbs
2 tablespoons grated Parmesan
1/ 4 cup chopped green olives- Sicilian, gaeta, etc
1/ 4 cup currants
1/4 plus 1/3 cup extra virgin olive oil
1/2 cup dry, white wine
1 cup chopped plum tomatoes San Marzano type
1 tablespoon fresh lemon juice
Kosher salt, fresh ground black pepper
1/3 cup torn basil leaves
4 mint leaves lightly chopped

Steps:

Place the tuna in the freezer for about a 1/ 2 hour to facilitate slicing. For the filling, combine 2 cloves garlic, 1/ 2 cup minced red onion, 2 tablespoons parsley, oregano, basil, pignolis, olives, breadcrumbs, Parmesan, currants, and 1/ 4-cup olive oil. Mix together and season with 4 to 6 turns of the pepper mill. This can be done a day in advance. Carefully slice the tuna across the grain into 1/3-inch thick slices. You will need 2 per order. Place the slices onto a paper lined tray or work surface. Take about a 1/2-cup of stuffing and compress in the hand. Place this on the edge of each medallion. Gently roll and secure with a toothpick. May be refrigerated for up to 4 hours. Heat a skillet or saute pan to medium. Salt and pepper the tuna rolls and gently transfer to the pan allowing to briefly brown. Careful not to move about. Reduce the heat to medium low and add the remaining oil, onion, and garlic. After 1 minute add the wine, tomatoes, lemon juice, pinch of salt, and fresh pepper. Cover; let gently braise 5 minutes. Remove cover and toothpicks, add remaining herbs to pan and spoon sauce around.

SPUMA DI TONNO - TUNA MOUSSE (MICHAEL CHIARELLO)

Spuma Di Tonno - Tuna Mousse (Michael Chiarello) image

Make and share this Spuma Di Tonno - Tuna Mousse (Michael Chiarello) recipe from Food.com.

Provided by Brookelynne26

Categories Spreads

Time 10m

Yield 3/4 cup

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 799.9, Fat 49.7, SaturatedFat 21.6, Cholesterol 129.4, Sodium 1845.9, Carbohydrate 4.8, Fiber 0.2, Sugar 2.8, Protein 79.6

SPUMA DI TONNO (TUNA MOUSSE)

Spuma di Tonno (Tuna Mousse) image

An Italian appetizer, served with breadsticks, crostini, or crackers. Also excellent served with champagne.

Provided by Erin St. Anne

Categories Seafood Appetizers

Time 20m

Number Of Ingredients 8

Ingredients

7 oz can(s) imported oil-packed tuna, drained
2 tsp fresh-squeezed lemon juice
2 tsp soy sauce
2 tsp good-quality balsamic vinegar
1 Tbsp butter, unsalted, at room temperature
1 tsp butter, unsalted, at room temperature
sea salt and freshly ground black pepper
1 Tbsp heavy cream

Steps:

1. Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, vinegar and soy sauce and blend until smooth.
2. 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.
3. Check the sesaoning, 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.)
4. Serve at room temperature, or cover and refrigerate for up to four days. If refrigerated, return the spuma to room temperature before serving.

Tips:

For a smoother mousse, use a high-powered blender or food processor.
To make sure the mousse is set properly, chill it for at least 4 hours before serving.
Serve the mousse with your favorite crackers, bread, or vegetables.
Garnish the mousse with fresh herbs, such as chives, dill, or parsley.
For a more flavorful mousse, use a good quality tuna.
If you don't have heavy cream, you can use milk instead.
If you don't have a piping bag, you can use a spoon to dollop the mousse onto your serving platter.

Conclusion:

Tuna mousse is a delicious and versatile dish that can be served as an appetizer, main course, or snack. It's easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a light and fluffy mousse that is perfect for any occasion.