Spuma di Tonno

makes 1 1/2 cups

*The recipe can easily be halved

2 5-oz cans of oil-packed tuna (I use Genova Tonno), drained

1 tablespoon freshly squeezed lemon juice

1 tablespoon reduced sodium soy sauce

1 tablespoon balsamic vinegar

3 tablespoons unsalted butter, ar room temperature

2 tablespoons crème fraîche

kosher salt and freshly ground black pepper to taste

In the bowl of a food processor, add the tuna and pulse to break up the pieces.  Add the lemon juice, soy sauce, balsamic vinegar, and butter and puree.  Scrape down the sides of the bowl and season with salt and pepper.  Add the crème fraîche and puree the mixture until smooth.  Transfer to a serving bowl and serve at room temperature.  Can be kept in an airtight container in the refrigerator for 3 days.  Allow to set at room temperature for about 30 minutes before serving.  Enjoy!

Printed from thegalleygourmet.net