Crostini di Spuma di Tonno

In Italy, most recipes that call for tuna are referring to canned tuna packed in olive oil. The best is ventresca di tonno, rich undercut (belly) packed in high-quality olive oil. (Of course, you can use fresh tuna and sauté it in olive oil.) This recipe for tuna pâté evolved from a description in Giuseppe Maffioli’s La cucina padovana. The spread can be bound with mayonnaise instead of butter, but it will not have the unctuous texture of traditional Jewish tu