Tuna mousse


for 4 servings
2 cans of Rio Mare Tuna in olive oil 160g
100 g soft cheese like robiola or cream cheese
100 ml cream
2 tbsp mayonnaise
30 g shelled pistachio nuts
a few sprigs of watercress
salt to taste

Stampa Ricetta

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Product used

Tuna in Olive Oil



    1. Combine the drained tuna, soft cheese and mayonnaise in a bowl and pulse until smooth.

    2. Whip the cream with a pinch of salt until soft and firm and then fold delicately into the tuna mixture and refrigerate until ready to serve; roughly chop the pistachio nuts.

    3. Use two spoons to ladle the mousse onto four individual dishes. Sprinkle the mousse with the chopped pistachio nuts and garnish with water cress.

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