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
Place in shallow dish and garish with Caper berries.
Put tuna mousse on the platter and add the following according to number of people:
Anise (fennel) cut in wedges
cherry tomatoes split and stuffed with a smoked oyster
Ham or Mortadella
Marinated Aritchoke hearts
Mixed imported olives
Mixed roasted bell peppers cut in strips
Hard boiled eggs, quartered
Cubed gorgonzola, provolone, smoked mozzarella or gouda
Giardiniera i.e. pickled vegetables (cauliflower, carrots, celery, etc.)
Add or subtract antipasto to suit your taste. Breadsticks are a nice accompaniment for this.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (34g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 25.8mg||1 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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