Ingredients

1. One 6-ounce can tuna packed in olive oil, drained
2. 1/4 cup mayonnaise
3. 2 tablespoons finely chopped onion
4. 2 tablespoons cream cheese, softened
5. 1 1/2 teaspoons fresh lemon juice
6. 1 tablespoon finely chopped parsley
7. Salt and freshly ground pepper
8. 1 baguette, thinly sliced and toasted, for serving

Directions

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.