My menu for Christmas Eve has gone through more incarnations than I care to admit. Still centered around the Feast of Seven Fishes, of course, but I’ve been incredibly indecisive about which fish recipes to use. So many recipes, so little time … you know how it goes. One thing that has remained solid is that Spuma di Tonno is a part of the menu, taking care of one of the seven fish dishes needed with its tuna ingredient. I’ve been making this one for at least the past two or three Christmas holidays, so it is slowly becoming part of our tradition, and I wouldn’t have it any other way.
The recipe is from Food Network’s Napa Valley resident chef Michael Chiarello, who is the host of Easy Entertaining. He got the recipe from David Shalleck. Although it features an odd mix of ingredients (soy sauce with heavy cream and balsamic vinegar anyone?), I assure you that the end result is worth forging ahead. Taking just minutes to whir together in your mini food processor, it’s the perfect little spread to serve alongside your favorite crackers. Better still, you can make it ahead of time and cross one thing off your list with ease. Bon Appetit!
Spuma di Tonno (Tuna Mousse)
Recipe courtesy of Michael Chiarello
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.