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.
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.
More Delicious Options for Tuna Packed in Olive Oil:
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)
- Put tuna in a food processor and pulse a few times to break up the tuna.
- Add mayo (or butter), half and half (or cream), vinegar, and soy sauce and blend until smooth.
- Scrape sides of the bowl if needed, then add lemon juice and pulse a few more times.
- Taste to see if you want to add salt, and season with salt and pepper as desired.
- 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.)
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.
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