Spuma di Tonno (Tuna Mousse)


Beige food is never very appealing. However, I think you will change your mind after trying this.

After reading Mediterranean Summer, the book about the American chef hired to cook on a wealthy Milanese couple's yacht for a summer, I was dying to create some of the recipes he prepared for the Countess on her boat.

Lucky us, at the end of the book he shares some of the more simple recipes that he prepared that summer and they are all calling my name.

The author, David Shalleck says if he could contribute one recipe to gastronomy it would be this one.
His Spuma di Tonno, which translates to Tuna Mousse.

You probably have everything already in your cupboard, and it takes no time to put together. It's wonderful with crudite, stuffed in a tomato, or slathered on crostini toasts.

This is my new favorite quick appetizer.

Spuma di Tonno (adapted from Mediterranean Summer):

2 cans of good quality Italian or Spanish tuna packed in olive oil (drained)
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp fresh lemon juice
4 tbsp cold unsalted butter, cut up into small pieces
2 tbsp heavy cream

Break up the tuna in a food processor with a few pulses.

Add the liquid and pulse a few seconds.

With the motor running, add the little bits of butter, incorporating them before adding the next bits, pulsing until getting a smooth consistency (about a minute at most).

Add the heavy cream at the end and pulse for another few seconds until you have a mousse like consistency.

You can prepare this 3 days ahead and keep in the fridge. Bring to room temperature 30 minutes before serving.



kat said…
I bet that is really really tasty
lisa is cooking said…
Beige or not, it sounds delicious! I'd love to sit down with a bowl of this and several pieces of crostini.
The JR said…
At the title I thought yuck. But, after looking at the ingredients, I think it sounds pretty good.
Jonny said…
If this is good enough for a countess, then I'd definitely hit it! As you know, we enjoyed some beige on beige action recently with tonno tonnato, and this is also reminiscent of a spuma of mortadella we made about this time last year, both of which were delicious, so why wouldn't this be? I feel like fish "spreads" are not popular in America, but in Europe (even the crappy crab "paste" my grandparents used to slawm all over their morning toast) they are wildly popular - taramasalata, for example - and rightly so. Great work!
Jen_from_NJ said…
I'll trust you on this one and give it a try!
Claire said…
This sounds fabulous --I can't wait to try it! Thanks!!
Sounds very savory and delicious. I could also see piping this out over thin slices of English cucumbers on toast points and serving it as an appetizer.
Monet said…
I adore bread...which is beige too. Sometimes the very best things aren't the most colorful! This sounds delicious, and I would love to spread some over some thinly sliced pieces of baguette!
tasteofbeirut said…
After cooking and experimenting with canned tuna, I can tell that this concoction would be terribly tasty and unusual.
Lisa in Delaware said…
I forgot about the recipes in that wonderful book! This sounds really rich. Thanks for another inspiration, Stacey. Lisa
Carole said…
I need to look for Italian tuna in oil. Thanks for this recipe.
Foodiewife said…
I still haven't spotted this tuna you blog about so often. Are you sure you aren't hoarding all of it?
Beige or no... I'd eat it. With relish.