Spuma Di Tonno

Ingredients

Canned tuna in olive oil

2 cans (about 10 oz each), drained

Extra virgin olive oil

1/4 cup

Lemon juice

2 tablespoons, freshly squeezed

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon, freshly ground

Fresh parsley

1/4 cup, finely chopped

Instructions

1. Begin by draining the canned tuna thoroughly and placing it in a food processor.
2. Add the extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper to the processor.
3. Blend the mixture until it becomes smooth and creamy, scraping down the sides as needed to ensure even consistency.
4. Once smooth, transfer the tuna mousse to a mixing bowl and gently fold in the finely chopped parsley until well combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the mousse to firm up.
6. To serve, spoon the Spuma di Tonno onto a platter or individual plates, pairing it with crunchy crackers or toasted bread. Garnish with additional parsley if desired.