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There are no perfect croutons without pairing with tuna mousse!

Tuna mousse

Fresh and delicious: the tuna mousse is an excellent idea for a buffet or a delicious and light appetizer with a thousand variations.

A delicious, fresh mousse, an excellent idea for a buffet but also to serve as an appetizer in all homes during holidays or on important occasions. Tuna mousse is a very simple appetizer to prepare, but there are so many variations that you can surprise all diners where they don’t expect it. Simple and sophisticated: not only the tuna star of this dish, but also the lemon, which will give that perfect citrus note as a pairing, and a few other ingredients.

Not only that, we want to offer you the version of the tuna mousse with spreadable cheese as an easy and quick main recipe, but rest assured that we will also recommend some good variations .

Tuna mousse
Tuna mousse

How to make tuna mousse: the recipe

  1. First, wash and cut the lemon in half, squeeze the juice and grate the zest of one half of the citrus fruit.
  2. Drain the tuna and put it in a blender together with the lemon juice previously obtained, the zest, the spreadable cheese and a little chopped thyme with a knife.
  3. Blend at high speed for a few minutes and finally season with salt and pepper to taste.

Here is the most classic version of our tuna cream, to be kept in the fridge and served very cold so that it can be spread as desired on crackers, croutons or sandwiches. Didn’t we tell you we were going to teach you a simple tuna mousse? We seem to have kept the promise, and now we also see the other variations of this preparation, which can easily turn into a salmon mousse , cooked ham or similar.

Tuna mousse with mayonnaise, butter and more: the variants of Primo Chef

As we have anticipated, there are many other ways to prepare a tuna mousse, light or not. For example, you can simply blend 80-90 g of butter with the tuna, salt and pepper to taste and add a few drops of lemon juice to lighten everything. This buttered tuna mousse will be more mellow and less like a tuna sauce, but you can always add some cream cheese or ricotta to make it more velvety .

Then there is the variant of the tuna mousse with mayonnaise, very similar to a tuna sauce , which requires the tuna to be blended, with the addition (for 500 g of product) about 200 g of homemade mayonnaise and, in some cases also some capers, 5-6 anchovy fillets and lemon juice and zest.

Finally, a full and creamy recipe is that of the tuna mousse with mascarpone. In this case, just replace the spreadable cheese with about 200 g of mascarpone , whisk it well before mixing it with the blended tuna and finish with salt and pepper to taste.


We recommend that you always keep this recipe and all its variations in the refrigerator, preferably in a container with an airtight lid and for a maximum of 2-3 days . We do not recommend freezing in the freezer.

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