Tuna Mousse Recipes

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TUNA MOUSSE



Tuna Mousse image

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

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:

  • 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

TUNA MOUSSE: SPUMA DI TONNO



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.

TUNA MOUSSE WITH CRACKERS



Tuna Mousse with Crackers image

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

20 ml gelatin
100 ml water
1 (60 g) packet tomato soup mix, dissolved in
450 ml water
125 ml cottage cheese, smooth
250 ml mayonnaise
1 small green pepper, finely diced
1 onion, small, finely diced
3 celery ribs, chopped
2 eggs, hard boiled, chopped
2 (170 g) cans light chunk tuna in water (not oil)
1/2 teaspoon Tabasco sauce (more to taste)
50 ml coffee creamer

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



Tuna Mousse image

This is a savory, baked mousse is meant to be served as a main dish. Courtesy of an old Carnation evaporated milk cookbook.

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 OLIVE MOUSSE



Tuna Olive Mousse image

Different than other similar mousses, this was my friend Liz's recipe that she shared with me shortly before she passed away. It's got a tangy zest that is refreshing and delicious!

Provided by Linky

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 ounce unflavored gelatin (one envelope in US)
2 tablespoons lemon juice
14 ounces canned tuna, drained and flaked
3 tablespoons tarragon vinegar
1/2 cup mayonnaise
1 cup sour cream, light
1/2 cup green olives, coarsely chopped
pimento stuffed olive, whole
crisp salad green
tomatoes, cut into wedges

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.

TUNA MOUSSE



Tuna Mousse image

Make and share this Tuna Mousse recipe from Food.com.

Provided by Caryn Gale

Categories     Spreads

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 can tuna in water, drained
1 can tuna in vegetable oil, drained
1/2 can tomato paste
1/4 cup mayonnaise
salt
white pepper
1 package unflavored gelatin
1 cup boiling water

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.

Nutrition Facts : Calories 51.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 8.8, Sodium 174.2, Carbohydrate 3, Fiber 0.4, Sugar 1.4, Protein 4.5

TUNA MOUSSE



Tuna Mousse image

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

2 (1/4 ounce) envelopes unflavored gelatin, dissolved in
1/2 cup cold water
1 (15 ounce) can condensed tomato soup
1 (8 ounce) package cream cheese, softened
1 (12 ounce) can tuna, water packed, drained
1 cup mayonnaise
2 tablespoons white horseradish
3/4 cup finely chopped celery
3/4 cup finely chopped onion
1 teaspoon Worcestershire sauce
salt and pepper
Tabasco sauce

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

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