Mousse di Tonno
(serves 4 | 10 minutes + chill time | easy)
Today I thought I’d share one of the staple recipes from my childhood. This mousse is super easy to make, freezes great and can be eaten with anything: carrots, celery sticks, bread, grissini and so on. If you’re not a fan of raw eggs this dish isn’t for you
5 slices of pre-sliced bread – ½ a cup of milk – 250g canned tuna – 2 egg yolks – 150g butter – salt and pepper
- Remove the crusts from the pre-sliced bread and place the bread in a bowl with the milk. Turn the bread a couple of times, to ensure that it has absorbed as much milk as possible. Squeeze as much milk as you can out of each slice and place them in a bowl.
- Drain the oil from the canned tuna and place it in the bowl with the bread.
- Add the two egg yolks and butter, which you’ve cut into chunks.
- Blend everything together until you’ve achieved a smooth paste. Add salt and pepper to taste.
- Place in a bowl and in the fridge, eat after a couple of hours.
You can also eat it straight away, but it tastes better once it has rested in the fridge for a few hours or overnight.