She Strengthens

A Taste of Italy: Creamy Tuna Mousse

When it comes to gastronomic delights, there’s one dish that stands out above the rest – a creamy tuna mousse that’s sure to impress even the most discerning palates. This recipe has received rave reviews, with one esteemed Italian signora requesting it on multiple occasions. I had the privilege of learning this culinary gem at Albergo del Sole in Maleo, Italy, where Chef Franco perfected the art of combining poached John Dory with tuna in olive oil.

The Perfect Appetizer or Snack

This versatile mousse can be served as an hors d’oeuvre, snack, or first course, making it an ideal addition to any gathering. The key to its success lies in using high-quality tuna, such as A’s Do Mar, Flott, Callipo, or Ortiz from Europe. With no standard for retail tuna packing, it’s essential to specify the exact amount of drained tuna to use.

Customize to Your Taste

Serve the mousse with an assortment of accompaniments, including bread sticks, small toasts, croutons, crackers, or even celery stalks. For added flavor, top it with a drizzle of extra-virgin olive oil, thinly sliced radish, fleur de sel, piment d’espelette, Spanish pimenton, toasted and ground fennel seeds, shaved bottarga, or truffles. You can also use it as a delicious tuna sandwich filling.

Yield and Ingredients

This recipe yields approximately 1 1/2 cups of creamy tuna mousse. You’ll need:

• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 10 ounces drained Italian, Spanish, or Portuguese tuna packed in oil (about 2 cups)
• 5 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons heavy cream

Preparing the Mousse

To create this culinary masterpiece, follow these simple steps:

1. Combine Liquid Seasonings: Mix soy sauce, vinegar, and lemon juice in a bowl.
2. Chop the Tuna: Pulse the tuna in a food processor until it’s evenly chopped but not puréed.
3. Add Liquid Seasonings: Process the tuna with the liquid seasonings until smooth.
4. Incorporate Butter: Add the butter, piece by piece, ensuring each is fully incorporated before adding the next.
5. Add Cream: Pulse in the heavy cream until just combined.
6. Refrigerate and Serve: Transfer the mousse to a bowl or storage container and refrigerate for up to 3 days. Remove from the refrigerator 45 minutes before serving to allow it to soften.