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Lemon And Oregano-seasoned Tuna Mousse

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CATEGORY CUISINE TAG YIELD
Italian Appetizers, Italian/tus 8 Servings

INGREDIENTS

2 Imported tuna in olive oil
1/2 c Unsalted butter, softened
2 Lemon, zest grated
1/4 c Freshly squeezed lemon juice
1/4 c Extra virgin olive oil
1 t Dried oregano
2 Cloves garlic, minced

INSTRUCTIONS

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@LIGGETT.COM>  Date:    Wed, 11 Dec 1996 12:32:30 -0500

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

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