Tuna Olive Mousse Recipes

TUNA MOUSSE: SPUMA DI TONNO

Steps:

• Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
• Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.

COCONUT TUNA TARTARE WITH AVOCADO MOUSSE

Steps:

• In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil. Toss well and season with salt and pepper. Cover and refrigerate until ready to serve.
• Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl. Add the remaining lime juice, cayenne, cumin, paprika, and olive oil. Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper.
• To serve: Divide the avocado mixture equally into the bottom of 8 martini glasses. Separate the tuna into eight equal portions and spoon on top of the avocado.

TUNA MOUSSE

Steps:

• Flake tuna well and add mayo, tomato paste, and salt and pepper.
• Best if you mix in the food processor.
• Mix gelatin and boiling water.
• Add to tuna mixture, mixing well.
• Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
• Refrigerate overnight.
• Turn out of mold onto bed of lettuce.
• Goes great with crackers or bread.

TUNA AND SALMON PATCHWORK WITH A GAZPACHO MOUSSE

Steps:

• Combine the oil and chilies and let stand at least 24 hours.
• When ready to prepare this dish, place four round cookie-cutter molds, each about one-and-one-half inches in diameter and one-and-one-half inches in height, on a flat surface with the sharp edges up.
• Cut enough of the salmon into small cubes to make four tablespoons. Cut enough of the tuna into small cubes to make four tablespoons. Place the cubes in a small bowl and add the lime juice, sour cream and salt and pepper to taste. Blend well and set aside.
• Cut the remaining salmon on the bias into very thin slices. Arrange one slice at a time over the upper edges of one mold covering the inside bottom of the mold and slightly overlapping at the top. Let the slices hang over the edges. Use only enough slices to line the mold. Line the other three.
• Spoon one-quarter teaspoon of the caviar inside each of the salmon-lined molds. Spoon equal portions of the cubed fish mixture on top of the caviar. Fold over the overhanging bits of the salmon slices to enclose the filling and cover the top of each mold neatly. Unmold each serving on large, white dinner plates.
• Cut the remaining salmon and tuna into very thin slices. Arrange equal portions of the tuna and salmon slices, edges slightly overlapping, in a neat pattern in the center of the plate.
• Unmold one portion of gazpacho mousse onto each plate, opposite the filled salmon molds.
• Put the mustard and vinegar in a small mixing bowl and start beating with a wire whisk. Remove the hot chilies from the oil and beat the oil into the sauce. Add salt, pepper, cucumber, sweet red pepper and scallion. Blend well. Spoon equal portions of the sauce over the salmon and tuna slices. Garnish each serving with salad leaves.

ITALIAN TUNA MOUSSE RECIPE - (4/5)

Steps:

• - place spinach, parsley, oregano, lime juice, avocado, oil from tuna & 1/4 of the tuna in a food processor and blend til smooth - place remaining tuna in a bowl and flake apart - add avocado mixture and stir til well combined - serve with veggies (carrots, celery, cucumber) and plantain chips

TUNA OLIVE MOUSSE

Steps:

• Sprinkle gelatin over lemon juice and 1/4 cup cold water in a small bowl.
• Let stand 5 minutes to soften.
• Set bowl in pan of boiling water and stir to dissolve gelatin.
• Combine tuna with gelatin, vinegar, mayonnaise, sour cream, chopped olives.
• Mix very well and turn into a 4 or 4 1/2cup mold.
• Refrigerate overnight.
• Unmold on salad greens and garnish with whole olives and tomato wedges.