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
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.