Tuna mousse (3) (Spuma di Tonno (3))

Drain tuna, put it in the blender and blend for 2 minutes; cut the butter into pieces and add to the bluefin tuna, continuing to whisk until the mixture has the texture of a mousse.

Place in a bowl, add little by little the beaten egg and mix thoroughly with a wooden spoon.

Check the salt, stir gently and everything again and bake the mixture into a mold round with central hole that lay to cool in the refrigerator for about 2 hours.

When serving, turn the mold over a serving dish, cover with a towel dipped in boiling water and well squeezed.

in this way, the foam will come off very easily from the mold.

Serve immediately.