Best 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 MOUSSE

Steps:

• Flake tuna well and add mayo, tomato paste, and salt and pepper.
• Best if you mix in the food processor.
• Mix gelatin and boiling water.
• Add to tuna mixture, mixing well.
• Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
• Refrigerate overnight.
• Turn out of mold onto bed of lettuce.
• Goes great with crackers or bread.

TUNA MOUSSE

Steps:

• Warm soup.
• Add softened gelatin.
• Let cool.
• Cream in cream cheese. Then add remaining ingredients.
• Pour into a greased 2-cup mold and chill for 6 hours or more.
• Unmold onto serving platter and serve with crackers and vegetable.

TUNA MOUSSE

Steps:

• In a small saucepan heat gelatin in water over low heat, stir until thickened.
• In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended.
• Add gelatin mixture, then set aside to cool.
• In a large bowl, flake tuna.
• Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings.
• Mix well until smooth.
• Pour into a fish mold that has been well sprayed with cooking spray.
• Refrigerate until set, at least 2 hours.
• Unmold onto serving platter.
• Serve with crackers.

TUNA MOUSSE WITH CRACKERS

Steps:

• Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
• In a separate pan bring the soup to a boil and stir until thickened.
• Add gelatine to soup and allow to cool.
• Add all other ingredients and pour into an oiled (preferably fish-shaped) mould.
• Allow to set completely in the fridge.
• Turn out on a platter and garnish with prawns and lemon slices.
• Serve with crusty bread or melba toast.

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.

COCONUT TUNA TARTARE WITH AVOCADO MOUSSE

Steps:

• In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil. Toss well and season with salt and pepper. Cover and refrigerate until ready to serve.
• Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl. Add the remaining lime juice, cayenne, cumin, paprika, and olive oil. Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper.
• To serve: Divide the avocado mixture equally into the bottom of 8 martini glasses. Separate the tuna into eight equal portions and spoon on top of the avocado.

TUNA MOUSSE

Steps:

• Heat oven to 375 degrees.
• Grease a 9 inch round baking pan and set aside.
• In a large bowl, flake the tuna with a fork. Mix in the next 7 ingredients. Add the egg yolks and incorporate well. Fold in the egg whites.
• Sprinkle bottom and sides of prepared baking pan evenly with bread crumbs. Pour in tuna mixture and bake for 25 minutes or until set. Unmold and garnish. Serve hot or warm.

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.

SPUMA DI TONNO (TUNA MOUSSE)

Steps:

• 1. Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, vinegar and soy sauce and blend until smooth.
• 2. 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.
• 3. Check the sesaoning, then add the heavy cream and pulse to blend. (Be careful not to over blend once the cream is added or the mixture may break.)
• 4. Serve at room temperature, or cover and refrigerate for up to four days. If refrigerated, return the spuma to room temperature before serving.

HOWDY'S TUNA MOUSSE

Steps:

• 1. Soften gelatin in 1/4c. cold water in a small heatproof bowl for about 10 minutes. Once completely softened, melt the gelatin in the bowl over hot water until liquid. (you can just place the bowl with the gelatin in it into a small pan of simmering water on the stovetop to melt)
• 2. While softening the gelatin, squeeze lemon juice over flaked tuna in a medium/large non reactive bowl. Add olives, cucumber, capers, celery and onion. Set aside without stirring.
• 3. Mix mayo and Miracle Whip together and add melted gelatin, stirring together well. Add to larger bowl with tuna mixture and fold in well, avoiding mushing up the tuna as much as possible.
• 4. Pour into individual ramekins or a 3-4 cup mold and refrigerate until set. Serve cold over mixed lettuce salad greens, with a fresh lemon wedge or in the ramekins with a parsley and lemon garnish.

TUNA AND SALMON PATCHWORK WITH A GAZPACHO MOUSSE

Steps:

• Combine the oil and chilies and let stand at least 24 hours.
• When ready to prepare this dish, place four round cookie-cutter molds, each about one-and-one-half inches in diameter and one-and-one-half inches in height, on a flat surface with the sharp edges up.
• Cut enough of the salmon into small cubes to make four tablespoons. Cut enough of the tuna into small cubes to make four tablespoons. Place the cubes in a small bowl and add the lime juice, sour cream and salt and pepper to taste. Blend well and set aside.
• Cut the remaining salmon on the bias into very thin slices. Arrange one slice at a time over the upper edges of one mold covering the inside bottom of the mold and slightly overlapping at the top. Let the slices hang over the edges. Use only enough slices to line the mold. Line the other three.
• Spoon one-quarter teaspoon of the caviar inside each of the salmon-lined molds. Spoon equal portions of the cubed fish mixture on top of the caviar. Fold over the overhanging bits of the salmon slices to enclose the filling and cover the top of each mold neatly. Unmold each serving on large, white dinner plates.
• Cut the remaining salmon and tuna into very thin slices. Arrange equal portions of the tuna and salmon slices, edges slightly overlapping, in a neat pattern in the center of the plate.
• Unmold one portion of gazpacho mousse onto each plate, opposite the filled salmon molds.
• Put the mustard and vinegar in a small mixing bowl and start beating with a wire whisk. Remove the hot chilies from the oil and beat the oil into the sauce. Add salt, pepper, cucumber, sweet red pepper and scallion. Blend well. Spoon equal portions of the sauce over the salmon and tuna slices. Garnish each serving with salad leaves.

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.

SPUMA DI TONNO - TUNA MOUSSE

Steps:

• Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, 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, then add the heavy cream and pulse to blend. NOTE: Be careful not to over blend once the cream is added or the mixture may break. Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving. Serve with breadstick, crostini, or crackers to spread it on. Also excellent served with champagne.

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.