If there’s a recipe that never lets me down (in holiday canapés, last-minute sandwiches, or impromptu appetizers), it’s the tuna cream. One of those clever preparations that can be made in five minutes, without cooking, but with that tasty flavor that everyone always loves. The version I propose today is a bit richer than the usual mousse. Here, in addition to the soft cheese, there’s also mayonnaise and that extra touch given by sun-dried tomatoes that give the whole an unmistakable taste. It’s versatile, goes well everywhere, and can be stored in the fridge for a couple of days (always if it doesn’t disappear before!). Perfect for filling canapés, sandwiches, savory rolls, or to fill vol-au-vent and mini puff pastry cones. In short… it’s one of those recipes to save right away.
Other cream/mousse recipes you might be interested in:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 10 oz of tuna cream
- 5 oz canned tuna in oil (drained weight)
- 3.5 oz robiola cheese
- 0.7 oz sun-dried tomatoes in oil (drained weight)
- 1 tbsp capers (salted or pickled)
- 0.9 oz green olives (pitted)
- 0.5 oz mayonnaise
- 1 tbsp lemon juice
- 1 tbsp breadcrumbs (about 0.2 oz)
- black pepper
Tools
I prepared this tuna cream with the Thermomix, but it can be made with any other mixer.
- 1 Mixer
- 1 Bowl
Preparation of Tuna Cream
Drain the tuna and sun-dried tomatoes from the preservation oil and transfer them to a mixer. Add the robiola cheese, mayonnaise, breadcrumbs, capers, green olives, a tablespoon of lemon juice, and a generous grind of black pepper.
Then blend everything until you get a smooth and homogeneous cream. It doesn’t matter if there are still some small pieces of olive or caper. I blended with the Thermomix and went by eye, blending several times for 10 seconds at speed 5 and gathering the mixture towards the center of the bowl each time.
Transfer the tuna cream into a bowl, cover with plastic wrap, and let it rest in the refrigerator for about half an hour before using it (this way it will firm up nicely).
After the resting time, the tuna cream is ready to be used. Excellent for making puff pastry appetizers or for filling canapés, sandwiches, vol-au-vents, and cones. In the coming days, I’ll show you how I used it. Stay tuned. Enjoy! Paola
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