Italian Tuna Mousse

Scoop this simple spread with grissini (breadsticks) or spread it on toast. It is delicious on its own or dressed up with asparagus or artichokes.

  • Servings: makes 1 cup


  • One 6-ounce can Italian tuna packed in olive oil, drained
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon soy sauce
  • 2 tablespoons unsalted butter, softened
  • Sea salt and freshly ground pepper
  • 3 tablespoons heavy cream

How to make this recipe

  1. In a food processor, combine the tuna with the vinegar, lemon juice and soy sauce. Add the butter and process until smooth. Season with salt and pepper. Add the cream and pulse to blend. Scrape into a bowl and serve.

Make Ahead

The mousse can be refrigerated for up to 3 days. Bring to room temperature before serving.

Contributed By Photo © Evi Abeler Published October 2000

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485761 recipes/italian-tuna-mousse 2013-12-06T23:33:21+00:00 Michael Chiarello christmas|cocktail-party|dinner-party|new-years-eve|italian|appetizers-starters|dips-and-spreads|basic-easy|fast|make-ahead|no-cook|snack october-2000 recipes,italian-tuna-mousse 485761

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Leah Perkins

Review Body: I have been making this for years. It is a low cost replacement for goose or duck liver pate. Serve with mini toasts and petite pickles.

Review Rating: 5

Date Published: 2017-02-26