Easy, delicious Tuna Mousse - the perfect appetizer from the 80s-90s
Recipe for tuna mousse
Tuna mousse never goes out of style. It might remind you of a typical starter at a Danish community hall in the 1980s-1990s, but it’s also a wonderful “old” classic! A bit like shrimp cocktail.
Some people out there might remember tuna mousse as a bit dull or boring because it aaaalways was on the menu – but there’s a reason it was always there. It tastes simply amazing! And it complements most menus, for instance as a starter for New Year’s Eve.
There are different opinions about how a real tuna mousse should be – whether it should be made with or without cream, whether or not to use gelatin. And so on. This is my “interpretation,” and it works perfectly!
It’s also really delicious with a good homemade baguette.
Tuna Mousse Recipe
Servings: People
Tuna Mousse
Easy, delicious Tuna Mousse - the perfect appetizer from the 80s-90s
Ingredients
- 2 cans Tuna Preferably the one in water
- 100 gram Butter If using tuna in oil, butter is not necessary
- 45 gram Sour Cream
- Salt to taste
- Pepper to taste
- 1 Lemon For garnish and seasoning
- Dill For garnish - optional
- Cucumber for garnish - optional
Instructions
- Put tuna, butter, and sour cream in a bowl and mix well with a hand mixer.
- Season with salt, pepper, and lemon juice.
- Pour the tuna mousse into the desired mold and refrigerate for at least an hour.
- Garnish the tuna mousse with lemon and possibly dill, cucumber - or whatever makes sense for you.
Notes
Serve it with French bread or toast bread.