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Tuna Mousse

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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.

  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
  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.



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