Tuna mousse (3) (Spuma di Tonno (3))
Instructions
Drain tuna, put it in the blender and blend for 2 minutes; cut the butter into pieces and add to the bluefin tuna, continuing to whisk until the mixture has the texture of a mousse.
Place in a bowl, add little by little the beaten egg and mix thoroughly with a wooden spoon.
Check the salt, stir gently and everything again and bake the mixture into a mold round with central hole that lay to cool in the refrigerator for about 2 hours.
When serving, turn the mold over a serving dish, cover with a towel dipped in boiling water and well squeezed.
in this way, the foam will come off very easily from the mold.
Serve immediately.
Ingredients and dosing for 4 persons
- 100 g of tuna
- 100 g of butter at room temperature
- == 1 beaten egg
- Salt