Crostini di Spuma di Tonno

Crostini with Tuna

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

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