Tuna Mousse

Using imported canned tuna in olive oil and pureeing it with cream cheese in addition to the usual mayonnaise turns the mousse into a rich hors d'oeuvre. The recipe can easily be doubled.


Slideshow: Fast Hors d'Oeuvres


  • Servings: MAKES 1 CUP
KEY: Cocktail Party, Game Day, New Year's Eve, Appetizers/starters, Dips & Spreads, Basic/Easy, Fast, Make Ahead, Afternoon Tea

Related Video

More Videos
Ludo Lefebvre’s Ultimate Sole Meunière


  • One 6-ounce can tuna packed in olive oil, drained
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 2 tablespoons cream cheese, softened
  • 1 1/ 2 teaspoons fresh lemon juice
  • 1 tablespoon finely chopped parsley
  • Salt and freshly ground pepper
  • 1 baguette, thinly sliced and toasted, for serving

How to make this recipe

  1. In a food processor, combine the tuna with the mayonnaise, onion, cream cheese and lemon juice and pulse until smooth. Add the parsley and pulse just until combined. Transfer the mousse to a bowl, season with salt and pepper and refrigerate for at least 1 hour. Serve chilled, with the baguette toasts.

Make Ahead

The mousse can be refrigerated for up to 8 hours.

Suggested Pairing

Try an Italian sparkling wine to balance the salty, creamy mousse.

Contributed By Published March 2000

Related Video

More Videos
Ludo Lefebvre’s Ultimate Sole Meunière

470827 recipes/tuna-mousse 2013-12-06 Anna Zegna cocktail-party|game-day|new-years-eve|appetizers-starters|dips-and-spreads|8|basic-easy|fast|make-ahead|afternoon-tea march-2000,canned tuna,tuna mousse,tuna spread,seafood dip,tuna crostini,Anna Zegna recipes,tuna-mousse 470827