Tuna Mousse
This recipe, Lemon and Oregano-Seasoned Tuna Mousse, is by Patricia Wells, the renowned cooking school instructor and James Beard Award-winning cookbook author. I discovered it in her cookbook Trattoria.
I love it as a fresh, flavorful alternative to tuna salad made with store-bought mayo. The blend of lemon and oregano is divine.
Ingredients
1 61/2 can of imported tuna in olive oil ( not drained)
4 tablespoons of unsalted butter, softened
Zest (yellow part only) of 1 lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1 fresh garlic clove, minced
Instructions
With a fork, flake the tuna in its can.
Transfer the tuna, oil and all, to the bowl of a food processor. A mini food processor is convenient and easy to clean.
Add the remaining ingredients and process until smooth and creamy.
Taste and adjust the seasoning as needed.
Serve at room temperature — I like to serve it with toasted bread.
The mousse can be stored, covered, and refrigerated for up to three days.
Find it online: https://returntothetable.com/tuna-mousse/