RECIPE

Tuna Mousse

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES 1 CUP

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES 1 CUP
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD

Ingredients

  • 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.