Best 8 Tuna Mousse Recipes

TUNA MOUSSE: SPUMA DI TONNO

Steps:

• Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
• Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.

TUNA MOUSSE

Steps:

• Line a mold, or pie pan with plastic wrap.
• In a small bowl, dissolve gelatin in water and set aside.
• In a large saucepan, heat soup and cream cheese until soft and smooth. Remove pan from heat.
• Mix gelatin mixture, Worcestershire sauce, mayonnaise, salt and pepper (to taste), onion salt, celery salt, and tuna fish into the soup and cheese saucepan. Stir mixture until smooth.
• Cover mold or pan and chill overnight. When ready to serve remove the tuna mousse from the mold and serve.

TUNA MOUSSE TERRINE WITH OLIVES

Steps:

• Slicing crosswise, cut each stuffed olive into 3 or 4 slices. Spray a small 3-cup terrine, or decorative mold with a flat bottom, with non-stick spray. Carefully cover the bottom of the terrine with the sliced olives, making sure that the pimentos stay in the center of the olives.
• In a small saucepan over low heat, heat 1/2 cup of water. Stir in the gelatin until it completely dissolves, stirring constantly so that the gelatin does not burn.
• Place the tuna, mayonnaise, ketchup, paprika, white pepper and sugar in an electric blender. Process until smooth. Add the gelatin into the mixture and process again until it becomes a uniform paste. Carefully spoon the tuna mixture into the terrine over the olives until the dish is full to the rim. Refrigerate for at least 2 hours. When ready, remove the tuna mousse from the mold and serve.

TUNA OLIVE MOUSSE

Steps:

• Sprinkle gelatin over lemon juice and 1/4 cup cold water in a small bowl.
• Let stand 5 minutes to soften.
• Set bowl in pan of boiling water and stir to dissolve gelatin.
• Combine tuna with gelatin, vinegar, mayonnaise, sour cream, chopped olives.
• Mix very well and turn into a 4 or 4 1/2cup mold.
• Refrigerate overnight.
• Unmold on salad greens and garnish with whole olives and tomato wedges.

AVOCADO TUNA MOUSSE

Steps:

• Stir together the fat-free sour cream, creamy salad dressing, pickle relish, yellow mustard, and minced onion flakes in a bowl until well mixed. Add the drained tuna and mix well.
• Add the avocado in small amounts and stir gently, just enough to distribute the avocado without mashing. Chill before serving.

ITALIAN TUNA MOUSSE RECIPE - (4/5)

Steps:

• - place spinach, parsley, oregano, lime juice, avocado, oil from tuna & 1/4 of the tuna in a food processor and blend til smooth - place remaining tuna in a bowl and flake apart - add avocado mixture and stir til well combined - serve with veggies (carrots, celery, cucumber) and plantain chips

TUNA MOUSSE WITH CHIVES

Steps:

• whip the cream to stiff peaks and then fold int all together.

TUNA AND HERRING MOUSSE

Steps:

• Put the tuna, herring and anchovies in a food processor and pulse to break up the fish. With the machine running, add the butter, balsamic vinegar, soy sauce, cream, garlic and lots of fresh basil leaves, and blend until smooth.
• Stop the machine and scrape down the sides of the processor bowl. Add capers, season with cayenne and black pepper and pulse to blend. 3. Serve at room temperature on toasted bread or crackers together with black and green olives.
• Suggestion: cover and refrigerate the mousse for up to 4 days.