|2 cans||Imported tuna in olive oil|
|½ cup||Unsalted butter, softened|
|2||Lemon, zest grated|
|¼ cup||Freshly squeezed lemon juice|
|¼ cup||Extra virgin olive oil|
|1 teaspoon||Dried oregano|
|2||Cloves garlic, minced|
With a fork, flake the tuna in the can. Transfer, oil and all, to the bowl of a food processor. Add the remaining ingredients and process until smooth and creamy. Taste for seasoning. Transfer to a medium-size bowl and serve at room temperature. (The mousse can be stored, covered and refrigerated, for up to 3 days.)
Spread on toast, place atop a bed of crisp, dressed greens, or serve alongside a salad of green beans.
Notes: If tuna packed in oilve oil is unavailable, use top-quality white tuna and add an additional tablespoon of olive oil.
Nutr. Links: 5327 0 0 3378 0 0 0 Per serving: 257 Calories; 22g Fat (76% calories from fat); 12g Protein; 4g Carbohydrate; 40mg Cholesterol; 147mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Patricia Wells/Trattoria From: "McNamara, Kelly" <kmcnamara@...> Date: Wed, 11 Dec 1996 12:32:30 -0500
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