Recipe: Spuma di Tonno

home | register | sign in | site map | help

	Collection Recipe
	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Appetizers > Spuma di Tonno

Spuma di Tonno

1		can (7-ounce or 200-gram) imported oil-packed tuna, drained
2 tsp		lemon juice
2 tsp		soy sauce
2 tsp		balsamic vinegar
1 Tbs		plus 1 teaspoon unsalted butter, at room temperature
		Sea salt, preferably gray salt, and freshly ground black pepper
1 Tbs		heavy cream

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 overblend 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.

Servings: 1

Recipe Type

Appetizer

Recipe Source

This smooth tuna spread is incredibly simple, yet has great depth of flavor. Everybody who tastes it asks for the recipe. I learned to make it from David Shalleck, the culinary director at NapaStyle, who learned a variation of it from Franco Colombani of Del Sole, a restaurant outside Milan where David worked. I usually serve it with grissini (breadsticks) or crostini to spread it on, and I really love it with Champagne. You can double the recipe easily and, believe me, it will disappear fast.