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Lemon-and Oregano-Seasoned Tuna Mousse (Adapted from Trattoria by Patricia Wells)

This recipe has converted non-tuna lovers. It makes a wonderful appetizer or picnic treat.

Category:  APPETIZERS  - 

Ingredients

For 2 people ()

Recipe

  • 1 7.8 oz jar Ortiz Spanish Tuna packed in olive oil
  • 1 plump fresh garlic clove, minced
  • 0.5 teaspoon(s) dried leaf Mexican Oregano
  • 2 tablespoon(s) Moulins Mahjoub extra virgin olive oil
  • 2 tablespoon(s) freshly squeezed lemon juice
  • 4 tablespoon(s) unsalted butter, softened
  • 1 grated zest of (1) lemon

Lemon-and Oregano-Seasoned Tuna Mousse (Adapted from Trattoria by Patricia Wells) Directions

With a fork, flake the tuna in the jar.

Transfer, oil and all, to the bowl of a mini or regular food processor.

Add the remaining ingredients and process until smooth and creamy.

Taste for seasoning, add salt and pepper to adjust taste.

Transfer to a serving bowl and serve at room temperature.

The mousse can be stored, covered and refrigerated, for up to 3 days. Yields 1 Cup

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