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Serves : makes 1 cup
© <a href="" target="_blank">Evi Abeler</a>

How to Make It


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.

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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