Serve mousse with bread sticks small tosts, croutons, cracker in in celery stalks. it can be topped with a drizzle of extra virgin olive oil, thinl sliced radish, a few turns of coarsely ground black pepper, or a pinch of toasted and ground fennel seeds. For a first course, spread a liberal amount on a crouton and serve alongside and nice cluster of green beans in a vinaigrette or with crudites
/combine the soy sauce, vinegar, and lemon juice. Break down the tuna in a food processor by pulsing first, then running until it is evenly chopped but not pureed. Add the liquid seasonings and process until the mixture is smooth. Afer a few seconds, stop the machine and scrape down the sides of the bowl to incorporate the tuna that diden't get into the puree. with the machine running, add the butter, piece by piece, adding the next only after each is incorporated. do not overmix. The butter needs to be blended with the tuna but not whipped to the point that it will melt because of the heat generated in the bowl. Add the cream while pulsing the machine, and as soon as it appears incorporated, that's it. This will take only a few seconds. Transfer the mousse to a bowl or storage container and keep refrigerated. The m ousse can be made up to 3 days before serving. Take it out of the regrigerator 45 minues before serving to let it soften.
Wine recommendation: from lombardy a sparkling Francacorta from Castellino or Bellavist
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 129 (67%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 37.3mg||11 %|
|Sodium 367.3mg||13 %|
|Potassium 115.1mg||3 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1g|
|Protein 14.2g||20 %|
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Calories per serving: 192
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