Best 6 Tuna Mousse With Chives Recipes
Tuna mousse is a light and airy dish that is perfect for a summer appetizer or lunch. It is made with canned tuna, cream cheese, mayonnaise, and chives. The mousse is typically served on crackers or bread, and can also be used as a filling for sandwiches or wraps.
This article provides three different recipes for tuna mousse. The first recipe is a classic tuna mousse made with canned tuna, cream cheese, mayonnaise, and chives. The second recipe is a smoked tuna mousse that adds a smoky flavor to the dish. The third recipe is a lemon-herb tuna mousse that adds a bright and refreshing flavor to the dish.
All three recipes are easy to make and can be prepared in under 30 minutes. They are also a great way to use up leftover tuna. Whether you are looking for a light and refreshing appetizer or a quick and easy lunch, tuna mousse is a great option.
TUNA MOUSSE: SPUMA DI TONNO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
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
I begged this recipe from a former co-worker who got it from her mother who lives in San Diego. Lovely taste. Nice presentation, the tomato soup makes you believe it's Salmon.
Provided by mandabears
Categories Spreads
Time 40m
Yield 1 mold, 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 257.9, Fat 17.7, SaturatedFat 6.7, Cholesterol 44, Sodium 506.3, Carbohydrate 13.8, Fiber 0.9, Sugar 6, Protein 11.9
TUNA MOUSSE WITH CHIVES
Number Of Ingredients 8
Steps:
- whip the cream to stiff peaks and then fold int all together.
TUNA-SALAD SANDWICH, JULIA CHILD STYLE
This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann's). Her longtime assistant, Stephanie Hersh, said, "The rest was up for grabs." Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you'll have Julia's midday signature.
Provided by Dorie Greenspan
Categories dinner, lunch, sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
- When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.
TUNA MOUSSE WITH CRACKERS
Lovey, creamy, tomatoey, mousse with a perfect salmon-pink appearance. Looks really fancy for guests if set in a fish-shaped mould and once unmoulded, garnished with a few prawns and lemon slices. Keeps for at least 3 days in the refrigerator. Preparation time does not include chilling/setting time.
Provided by Shazzie
Categories Cheese
Time 30m
Yield 20 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 88.9, Fat 5.3, SaturatedFat 1.2, Cholesterol 31.8, Sodium 178.4, Carbohydrate 4, Fiber 0.2, Sugar 1.2, Protein 6.3
TUNA MOUSSE
This is the most delicious tuna mousse. I got the recipe from a friend after having it at her party and not being able to get it out of my mind. If you like tuna, you will be addicted as well! You've got to try it!
Provided by JiliBean
Categories Spreads
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
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
Tips:
- Use high-quality canned tuna for the best flavor and texture.
- Drain the tuna thoroughly before using to prevent the mousse from becoming watery.
- Chill the mousse for at least 30 minutes before serving to allow the flavors to meld.
- Garnish the mousse with fresh chives, chopped hard-boiled eggs, or a sprinkling of paprika before serving.
- Serve the mousse with crackers, bread, or vegetables for a light and refreshing snack or appetizer.
Conclusion:
Tuna mousse with chives is a delicious and versatile dish that is perfect for any occasion. It is easy to make, can be made ahead of time, and is always a crowd-pleaser. Whether you are serving it as an appetizer, a light lunch, or a snack, tuna mousse with chives is sure to be a hit.
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