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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

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  • 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


  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

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