Tuna Mousse

Tuna is so versatile, one knows that it is used regularly in most household but turning it into this delicious mouse, will be appreciated by your guests. Usually a Mousse is associated with a sophisticated choice of Hors D'Oeuvre served at a party, but this mousse from David Lebovitz is very simple and great to mix with other dips and spreads.

Serves 8 to 10

1 tbs light soy sauce

1 tbs balsamic vinegar

1 tbs fresh lemon juice

280g (10oz) olive oil-packed tuna, drained

1/8 tsp chilli powder

70g (2.5oz) butter, cut into cubes

2 tbs heavy cream or crème fraîche

Mix together the soy sauce, balsamic vinegar and lemon juice.
In a food processor chop the tuna until it’s broken down but not smooth. Mix in the liquid seasonings and process until the mixture is smooth. Add the chili powder.
Add the butter bit by bit, adding each cube only after the previous one has been incorporated. If using a food processor be careful not to overdo it as the heat from the machine can cause the butter to melt.
Add the cream or crème fraîche just until it’s incorporated.
Serve chilled.

TIPS

*The mousse can be refrigerated, well-wrapped, for up to three days.

Serving Suggestions

As a dip for starters with a Greek Salad and crispy baguette or crudités.

As part of a Bruschettas tray and decorate with chopped chives.

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