How to make it

  • Put the tuna in a food processor and pulse to break up the fish.
  • With the machine running, add the butter, 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, then add the heavy cream and pulse to blend.
  • NOTE: Be careful not to over blend once the cream is added or the mixture may break.
  • Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
  • Serve with breadstick, crostini, or crackers to spread it on. Also excellent served with champagne.

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