Best Tuna Mousse With Chives Recipes

Tuna Mousse image

Provided by JiliBean

Categories Spreads

Time 6h15m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can cream of mushroom soup
1 (7 g) packet knox unflavored gelatin, softened in 3T cold water
1 (8 ounce) package cream cheese, softened
4 stalks green onions, minced
1 cup mayonnaise (I use "light")
2 (6 ounce) cans solid white tuna packed in water, drained well
1 cup celery, minced

Steps:

Nutrition Facts : Calories 245.9, Fat 18.6, SaturatedFat 6.8, Cholesterol 45.3, Sodium 569.5, Carbohydrate 9, Fiber 0.3, Sugar 2.3, Protein 11.2

Tuna Mousse image

Provided by Mami J

Categories Tuna

Time 40m

Yield 1 mousse, 8-10 serving(s)

Number Of Ingredients 13

2 (12 ounce) cans tuna, packed in water
3/4 cup breadcrumbs
1/2 cup stuffed green olive, chopped
1/2 cup green bell pepper, finely chopped
2 hard-boiled eggs, chopped
2 tablespoons parsley, chopped
1 (12 ounce) can evaporated milk
salt
ground pepper, to taste
5 egg yolks, lightly beaten
5 egg whites, beaten until light and foamy
1/4 cup breadcrumbs, for topping
additional green olives (to garnish)

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.

Nutrition Facts : Calories 295.8, Fat 12, SaturatedFat 4.5, Cholesterol 215.6, Sodium 232.2, Carbohydrate 15.1, Fiber 0.8, Sugar 1.4, Protein 30

Tuna Mousse: Spuma di Tonno image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 20m

Yield 3/4 cup

Number Of Ingredients 7

1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper

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.