Tag Archives: tuna mousse

Dinner on a Cracker

15 Feb

There’s much to be said for spreading something heavenly on melba toast and calling it dinner. Keeping a little pate de foie gras in the pantry never hurts.

Lazy, to be sure, but seeing as though there would never be spray cheese in our larder, these luscious spreads make elegant and delicious bites. Likely on Wheat Thins, as Wasps cannot live on saltines and butter alone. Washed down with something cold and lovely, of course. And only one: refreshed or repaired continuously, of course.

As we continue parsing out our prep favourites, consider this a precursor to a future chapter on that Waspy favourite, snack cracker cookery.

l litre boiling water
2 stalks celery
4 sprigs parsley
12 whole peppercorns
15 ml salt
900 grams chicken livers

450 g solid butter
120 g minced white onion
50 ml Calvados
50 ml orange juice concentrate
5 ml Tabasco
5 ml nutmeg
5 ml powdered cloves
1 clove of garlic, minced
5 ml dry mustard
5 ml salt

To boiling water add the salt, celery, parsley and peppercorns and simmer 5 minutes. Add livers and poach 10 minutes. Drain and discard celery, parsley and peppercorns. Place livers in a food processor and blend with remaining ingredients for three to four minutes until very smooth. Line a terrine or loaf pan with parchment paper. Pour in liver mixture. Cover and refrigerate until firm (overnight) before slicing.

We have our favourite tuna mousse, but here’s an airier version.


Whip ½ cup 35% cream until stiff peaks form.

Drain one 170 g can white chunk tuna then flake with your fingers in to a small bowl.

1 tbsp fresh lemon juice
1 tsp zest
2 tbsp snipped fresh chives
1 tsp Dijon
2 tsp chopped capers
salt and pepper to taste.

Fold the tuna mixture into the whipped cream until combined.
Chill for at least an hour.
Serve with baguette or bagel slices, crackers or crisps.



3 cups ground country ham
1 8-ounce package cream cheese
1/2 cup chopped pecans

Place the ingredients in a food processor and blend until smooth. Serve with stone-ground wheat crackers.


Tuna School

20 Jul

wiki tonnato

The Frugal Gourmet introduced us to tonnato sauce; that elegant Italian take on tuna sauce for veal or turkey.
It changed our thinking about tinned tuna and its aptitude for smooth dips and sauces.

Our first effort was a can of tuna blended with olive oil, salt, kalamata olives and lemon. It was pure bliss. Mayo, capers, and lemon on their own would be great also.

So here we have a study of the Frug’s tonnato mayo, an elegant tuna mousse, a cold tonnato turkey salad and a startlingly stylish roast rolled turkey with tonnato sauce to be served chilled to room temperature.

Very summertime, non?

Source: Jeff Smith, The Frugal Gourmet

1 7-oz can tuna packed in water
8 canned flat anchovies, drained
1/4 cup fresh lemon juice
2 tablespoons brandy
3/4 cup olive oil, room temperature
dash of Tabasco
1 tablespoon capers
Place the tuna, anchovies, and lemon juice in a blender. Blend until all are mixed together.
Add Tabasco. Slowly pour in the olive oil as the machine runs. Remove the sauce from the container and stir in capers. Serve over meats (cold roast chicken or a turkey breast), vegetables, pasta, or salads.


1 3 oz can white tuna – flaked
1 clove garlic – minced
2 anchovy fillets – minced (opt)
1/2 cup mayonnaise
1/4 cup yogurt -or- sour cream
1/2 teaspoon pepper

2 cups turkey – cooked and diced
2 medium potatoes – cooked, peeled, cubed
1 bunch arugula – or watercress
1 cup cherry tomatoes
1/3 cup black olives
2 tablespoons parsley – coarsely chopped

For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream or yogurt. Season with pepper.
For salad, combine diced turkey with cooked potatoes.
Mix with 1/2 of dressing.

Taste for seasoning. Arrange arugula or watercress on large plate. Mound potato and turkey mixture in centre. Arrange slices of turkey on top of chopped salad. Drizzle remaining dressing.
Arrange tomatoes and olives around outside of the salad and sprinkle with parsley



•1 boned; rolled and tied turkey breast (3 1/2-pound)
•3 anchovies; cut into 1/2-inch pieces
•1 large garlic clove; slivered
•2 can(s) chicken broth; (14 1/2-ounce)
•2 cup(s) dry white wine
•2 onions; quartered
•2 carrots; cut into 2-inch pieces
•4 fresh parsley sprigs
•2 bay leaves

•1 can(s) white meat tuna packed in water; well drained (6 1/2-ounce)
•5 anchovies
•3 tablespoon(s) fresh lemon juice
•3 tablespoon(s) drained capers
•1 1/4 cup(s) extra-virgin olive oil 1 tablespoon) (8-ounce)
•Chopped fresh italian parsley
•Drained capers
•2 lemons; halved lengthwise, sliced

For Turkey:
•Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit.
•Place turkey in large saucepan or dutch oven.
•Add all remaining ingredients.
•Add water to cover.
•Bring to boil.
•Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140f, about 1 hour.
•Turn off heat and let turkey cool in cooking liquid.

For Sauce:
•Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally.
•With machine running, gradually mix in oil and blend until creamy.

•Remove turkey from broth reserve broth for another use.
•Cut off string and pull off turkey skin.
•Slice turkey into thin rounds.
•Coat platter with some of sauce.
•Top with single layer of turkey slices.
•Spread turkey with more sauce.
•Sprinkle generously with parsley and capers.
•Continue layering turkey, sauce, parsley and capers until all of turkey is used.
•Surround with lemon slices.
•Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours.
•Can be prepared 2 days ahead.
•Let turkey stand at room temperature 1 hour.
•Serve, passing any remaining sauce separately.