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Kalyn's Kitchen

Tuna Mousse or Spuma di Tonno

Tuna Mousse or Spuma di Tonno is an interesting tuna spread that tastes great on whole wheat crackers or stuff into celery for a low-carb version. Use Appetizers for more recipes like this one.

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Tuna Mousse or Spuma di Tonno

Tuna packed in olive oil is something I went completely nuts over from the first time I tried it. I went completely nuts over. I found a brand I loved that was inexpensive compared to the Italian imports, and pretty soon I was using it regularly. I liked this tuna every time I tried it in a recipe, so when I saw a recipe for Tuna Mousse or Spuma di Tonno using tuna packed in olive oil to make a type of spread for crackers, I was a no-brainer that I’d try it.

Besides my favorite tuna, there were some other flavors added to the mix that I thought sounded interesting. I made it during the holidays this year, and thought it was completely delicious. And this dip strikes me as a perfect low-glycemic snack (or low-carb if you eat stuffed into celery)  to eat while you’re watching a big game too.

Tuna Mousse or Spuma di Tonno

More Delicious Options for Tuna Packed in Olive Oil:

Tuna Stuffed Avocado Salad with Cilantro and Lime
White Bean Salad with Tuna and Parsley
Garbanzo and Tuna Salad with Parsley and Red Pepper

Tuna Mousse or Spuma di Tonno

Tuna Mousse or Spuma di Tonno is an interesting tuna spread that tastes great on whole wheat crackers or stuff into celery for a low-carb version.


  • 1 can tuna packed in olive oil (7 oz.)
  • 4 tsp. mayo (recipe called for soft butter)
  • 1 T half and half (recipe called for cream, which I didn’t have)
  • 2 tsp. balsamic vinegar (I like Fini balsamic vinegar)
  • 2 tsp. soy sauce
  • 2 tsp. fresh lemon juice
  • sea salt and fresh ground black pepper to taste (I didn’t use much salt)


  1. Put tuna in a food processor and pulse a few times to break up the tuna.
  2. Add mayo (or butter), half and half (or cream), vinegar, and soy sauce and blend until smooth.
  3. Scrape sides of the bowl if needed, then add lemon juice and pulse a few more times.
  4. Taste to see if you want to add salt, and season with salt and pepper as desired.
  5. Serve at room temperature, with crackers, toasted pita chips, or crudites.


I like Fini balsamic vinegar.

Can be refrigerated for a few days, but let come to room temperature before serving.

Recipe adapted slightly from Tuna Mousse found on Sweetnicks. This recipe was originally created by David Shalleck for his cookbook Mediterranean Summer, and he granted permission for it to be used by Michael Chiorello, which is where Cate found it.)

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tuna Mousse or Spuma di Tonno is a great dish for low-carb diet plans and for any phase of the South Beach Diet if served with celery or other veggie dippers, and with whole wheat crackers it would be good for Phase 2 or 3 of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    26 Comments on “Tuna Mousse or Spuma di Tonno”

  1. This was tasty and super easy. If using mayo instead of butter, though, I suggest cutting the quantity called for in half. The final product was a bit too soupy for me, especially at room temperature; I ended up adding a tablespoon of butter to firm it up. And, I used tartar sauce instead; it's mostly mayo, but added some supporting flavors.

    • Glad you liked it; the tartar sauce is an interesting idea. I'm guessing some tuna has more oil than others, so maybe start with half the amount of mayo and then add more if you want a softer mixture.

  2. Sally, so glad you enjoyed it so much!

  3. This was soooo good! With the ingredients in the tuna mousse, it somehow tasted like tuna and toast all at once . . . even though I served the mousse on cucumbers and not bread. I just threw it together with what I had on hand: a 12 oz. can of water-packed tuna, a tablespoon or two of olive oil to make up for the missing olive oil in the can, 3 tablespoons of butter (I didn't have cream or half and half), 4 teaspoons balsamic vinegar, 4 teaspoons coconut aminos in lieu of soy sauce (we don't eat soy), and 4 teaspoons of lemon juice.

    So delicious and so easy, and the texture is awesome! I have been desperately hunting easy recipes that work with my food restrictions, as I have an 8-week-old son and have little free time to make food right now. I'm already daydreaming about more tuna mousse. 🙂

  4. I made this for a snack today with some Kashi crackers and it is so yummy! I substitute cream cheese for the mayo and lemon pepper seasoning for the salt and pepper. Very tasty indeed.

  5. Athina, I’m sure Patricia Wells’ version is delicious, but all that butter wouldn’t work for South Beach dieters. Thanks for sharing though for others who might like to try it.