The no-cook tuna mousse is a foolproof recipe for an appetizer or buffet dinner. You can spread it on bread croutons or use it to fill canapés or puffs, and they will be perfect for the holidays and more. A Sunday with family will be much appreciated with tuna canapés.
The tuna mousse is prepared quickly and is no-cook. You can store it in the refrigerator for 2 or 3 days and also use it to dress a pasta dish or good salads with raw and cooked vegetables.
It’s a quick recipe with only 3 basic ingredients that you can further enrich according to your taste. You can substitute black olives with green or Taggiasca ones, add desalted capers, and obviously fresh chopped parsley, which goes very well.
In short, this basic recipe with a thousand variations according to your needs will be perfect!
Below, I leave you more delicious appetizers to try several times, and then let’s go under the photo to discover how to prepare Tuna and Olive Mousse 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very economical
- 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 tuna in oil (drained weight)
- 1 cup 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 quick. 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) with the tuna and blend well.
Transfer the tuna to a small bowl and add the ricotta that you have previously drained from its whey.
Mix, season with freshly 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 blender with the tuna and olives.
You can replace the ricotta with robiola (thicker) or mascarpone (for extra indulgence).
Storage
The no-cook mousse can be stored in the refrigerator for 3 or 4 days, well-sealed in an airtight container.
No-Cook Tuna Mousse Variants
Lemon and Ginger Flavored Mousse:
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 “cuts” the richness.
Intense Mousse with Capers and Anchovies:
Add: 1-2 teaspoons of desalted capers (or in salt) and 1-2 anchovy fillets in oil (very few, for flavor but not to dominate).
Result: Intense flavor and savoriness, perfect for those who love strong tastes.
Herb Scented Mousse:
Add: A generous amount of chopped chives and a few leaves of basil or mint (the latter is bold but very fresh).
Result: Bright color and an herbal aroma that pairs excellently with fish.
Spicy and Crunchy Mousse:
Add: A pinch of chili powder or paste (like Harissa if you love exotic) and, only at the end, manually add coarsely chopped pistachios.
Result: A contrast of spiciness and crunchiness.
Colorful Mousse 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 and a nice pink color.
How can I use tuna mousse?
You can use it in many ways 😉
Quick Appetizers and Aperitifs
Vol-au-vent/Savory Puffs: Fill small puff pastry vol-au-vents or savory puffs with the mousse, using a piping bag for an elegant effect. Garnish with a black olive half or a caper.
Canapés and Crostini: Serve it on toasted crostini, slices of whole grain bread, black bread, or even simple crackers.
Alternative Crudité: Offer the mousse in a small bowl as a dip for raw vegetables (carrots, cucumbers, celery, peppers).
Original Fillings
Sandwiches and Sandwiches: Use it instead of mayonnaise or other spreadable cheeses to fill sandwiches or buns, perhaps with a few leaves of fresh lettuce or arugula.
Stuffed Eggs: Use it to fill half-hard-boiled egg shells, mixing it with crumbled yolk.
Stuffed Cannoli or Savory Wafers: Stuff crispy cannoli made with puff pastry or savory wafers.
As a Main Dish
Sauce for Cold Pasta: Lighten the mousse with a bit of 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 tasty layer in a base of shortcrust or savory tart, perhaps with a layer of fresh cherry tomatoes and arugula on top.
