Luciana's Mousse di Tonno (Tuna Mousse)

A fabulous recipe from our Italian friend Luciana. The amount of butter in the recipe seems like the mousse would be cloyingly fatty, but the butter whips up to be very light. Spoon into cherry tomatoes or small red peppers, or slather on warm bread.

Servings: 12-16

Cook Time: 2 1/2 hours

Pair With: a sparkling wine, like Prosecco.

Source: Recipe courtesy Luciana Caporali; photo by Tama Takahashi.


2 cans of tuna packed in oil, drained
1 stick of softened unsalted butter
1 tablespoon capers
2 anchovy filets packed in oil, drained (filet di acciuga sott'olio)


Blend the tuna fish with the capers and anchovies thoroughly in a food processor. You may need to do it in two batches because the mixture is thick. Whip the soft butter until light with a stand mixer. Add tuna in batches, whipping the mixture well between additions. Scoop into a bowl and freeze for an hour, then put in the fridge. Take it out about an hour before serving so it softens.




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