For those of you celebrating the Easter holiday as we are, I hope it was a wonderful one for you. My parents host Easter, and we brought Antipasto. Dinner included Baked Ham, Italian Meat Pie (a wonderful, artery clogging concoction of pepperoni, cheese, eggs and more … a tradition in Italian families), a mashed potato dish, a vegetable quiche, a broccoli and cheese dish, and much more. Needless to say, we were well fed.
One of the pieces of the Antipasto platter I brought was Spuma di Tonno (Tuna Mousse). An excellent item to spread on crostini, it’s a delicious starter to any meal, and a great complement to an Italian Antipasto platter. You can’t get much simpler than this recipe.
Spuma di Tonno (Tuna Mousse)
Prep Time: 20 minutes
Yield: 3/4 cup
1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper
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.