Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, tuna mousse with avocados. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Put everything into a blender or food processor with Blade — pulse until smooth but no puree — little texture is. This delicious tuna and avocado salad is packed with flavor for an interesting twist on typical tuna. Perfect for a satisfying lunch or picnic take-along, especially if you love fresh avocados.
Tuna Mousse with Avocados is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Tuna Mousse with Avocados is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook tuna mousse with avocados using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Tuna Mousse with Avocados:
- Prepare 1 Tin Tuna in Spring Water (Chunks best)
- Take 1 Large Tbls Mayonnaise
- Take 2 Anchovy Fittles
- Take 1 Tsp Capers
- Prepare 1 Tbsp Lemon or Lime Juice
- Get Salt and Pepper
- Prepare Avocados
- Take Paprika to Garnish
One of the benefits of having your own cooking website is that your friends and relatives start sending you recipes to try. Chop avocados into large pieces and place in a blender. Add heavy cream and blend until smooth. A simple combination of tuna salad and avocados, they're easy to make, loaded with healthy protein, healthy fats and will keep you satiated long after lunch is over.
Instructions to make Tuna Mousse with Avocados:
- Put everything into a blender or food processor with Blade - pulse until smooth but no puree - little texture is good.
- Pour into a bowl and put in the Fridge for 55 min or over night. it will thicken.
- Serve over half an avocado with some salad and hot buttered Toast. Sprinkle with a little paprika to garnish.
Using imported canned tuna in olive oil and pureeing it with cream cheese in addition to the usual mayonnaise turns the mousse into a rich hors d'oeuv. In a food processor, combine the tuna with the mayonnaise, onion, cream cheese and lemon juice and pulse until smooth. Avocados are buttery smooth and so versatile, I even make a chocolate mousse using them. I always have a stock of tinned/canned tuna in my pantry. The mousse can be dispensed on top of the tuna steaks when serving.
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