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
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
How to Make It
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.
The mousse can be refrigerated for up to 8 hours.
Try an Italian sparkling wine to balance the salty, creamy mousse.
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