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. Fast Hors d'Oeuvres

March 2000

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Recipe Summary test

Yield:
MAKES 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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