The no-cook tuna mousse is a foolproof recipe for an appetizer or buffet dinner. You can spread it on bread crostini or use it to fill canapés or puffs, making it perfect for the holidays and beyond. On a family Sunday, tuna canapés will be highly appreciated.
The tuna mousse is prepared quickly and without cooking. You can store it in the fridge for 2 or 3 days and also use it to dress a pasta dish or good salads with raw and cooked vegetables.
Moreover, a quick recipe with only 3 basic ingredients that you can further enrich according to your tastes. You can replace black olives with green or Taggiasca ones, add desalted capers, and obviously, freshly chopped parsley fits very well.
In short, a basic recipe with a thousand variations based on your needs, this No-Cook Tuna Mousse will be perfect!
Below, I leave you other tasty appetizers to try multiple times. Then, let’s go right under the photo to find out how to prepare the Tuna and Olive Mousse 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the No-Cook Tuna Mousse
- 7 oz canned tuna in oil (drained weight)
- 7.8 oz cow's milk ricotta (or robiola or other spreadable cheese)
- 2 pinches black pepper
- 10 sprigs black olives (or green)
Tools
- 1 Immersion blender
Preparation
Preparing the tuna mousse is really easy and fast. First, drain the tuna in a fine-mesh strainer for at least 30 minutes.
Then, dry the olives, place them in the immersion blender cup (or a cutter) along with the tuna, and blend well.
Transfer the tuna into a small bowl and add the ricotta, which you have previously drained from its preservation whey.
Mix, season with ground black pepper, and let the No-Cook Mousse rest in the fridge for at least 30 minutes before using it.
If you want to add capers and parsley, chop them in the mixer along with the tuna and olives.
You can replace the ricotta with robiola (more consistent) or mascarpone (for an extra touch of indulgence).
Storage
The No-Cook Mousse can be stored in the fridge for 3 or 4 days, tightly closed in an airtight container.
No-Cook Tuna Mousse Variants
Moose Lemon and Ginger Flavored:
Add: The grated zest of half an untreated lemon and a pinch (less than half a teaspoon) of freshly grated ginger.
Result: An unexpected freshness that “lightens” the palate.
Moose Intense with Capers and Anchovies:
Add: 1-2 teaspoons of desalted capers (or under salt) and 1-2 fillets of anchovies in oil (very few, they give flavor but should not dominate).
Result: Flavor potency and savoriness, perfect for those who love strong tastes.
Moose Fragrant with Aromatic Herbs:
Add: A generous chop of chives and a few leaves of basil or mint (the latter is bold but very fresh).
Result: Bright color and a herbal aroma that pairs wonderfully with fish.
Moose Spicy and Crunchy:
Add: A pinch of chili powder or cream (like Harissa if you love the exotic) and, only at the end, add coarsely chopped pistachios by hand.
Result: A contrast of spiciness and crunchiness.
Moose Colored with Sun-Dried Tomatoes:
Add: 3-4 sun-dried tomatoes in oil well-drained and 1/2 clove of garlic (optional).
Result: A sweet and sour touch with a lovely pinkish hue.
How can I use the tuna mousse?
You can use it in many ways 😉
Quick Appetizers and Aperitifs
Vol-au-vent/Savory Puffs: Fill small vol-au-vent puff pastries or savory puffs with the mousse, using a piping bag for an elegant effect. Garnish with half a black olive or a caper.
Canapés and Crostini: Serve it on toasted crostini, slices of whole grain bread, rye bread, or even simple crackers.
Alternative Crudités: Offer the mousse in a small bowl as a dip for raw vegetables (carrots, cucumbers, celery, peppers).
Original Fillings
Sandwiches and Baguettes: Use it in place of mayonnaise or other spreadable cheeses to fill sandwiches or baguettes, perhaps along with some fresh lettuce or arugula.
Stuffed Eggs: Use it to fill hard-boiled egg halves, mixing it with the crumbled yolk.
Savory Cannoli or Wafers: Fill crispy cannoli made with puff pastry or savory wafers.
As a First Course
Sauce for Cold Pasta: Lighten the mousse with a little extra virgin olive oil and dilute it with a splash of vegetable broth or milk to create a sauce for dressing cold short pasta (e.g., farfalle, fusilli) or cold rice.
Filling for Cold Savory Pies: Use it as a creamy and flavorful layer in a shortcrust pastry or savory tart base, perhaps with a layer of fresh cherry tomatoes and arugula on top.
