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.
Beige or no... I'd eat it. With relish.