Spuma di Tonno

Fresh Tuna Pâté

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This recipe is deliciously simple and a wonderful hors d’oeuvre to serve with drinks. Most Italians would use canned light tuna packed in virgin olive oil. However we prefer to make this pâté with grilled or broiled fresh tuna, which is easily available to us from Hawaii, because we like the slightly smoky flavor grilling gives to the fish. We grill it lightly over low heat so that it doesn’t develop any hard crust, but you could sauté the tuna gently in butter and get the same texture, alt