| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Appetizers, Italian/tus |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
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 |
ts |
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:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”