Lemon Oregano Tuna Mousse
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Lemon and Oregano Tuna Mousse

A dead-simple, and super-quick hors d'oeuvre you can make with pantry staples and enjoy before almost any meal. Good quality ingredients make all the difference here. Use the best quality tuna and butter you can get your hand on. 
Prep Time5 mins
Course: Appetizer
Cuisine: Italian
Keyword: appetizer, easy, hors d'oeuvre, mousse, quick, starter, tuna


  • 1 6 1/2 ounce can tuna in olive oil do not drain
  • 4 tbsp unsalted butter at room temperature
  • 1 lemon
  • 2 tbsp extra virgin olive oil 1/2
  • 1/2 teaspoon dried oregano good quality, make sure it's still green and not so old it's just brown
  • 1 plump, very fresh garlic clove minced degerm if necessary


  • Add the tuna and its oil to the bowl of a food processor. Zest the skin of the lemon, and it's juice, add both plus the butter, olive oil, oregano and garlic too. Process all until smooth and creamy. Taste for seasoning, you may want to add salt, pepper or more lemon juice. 
    Refrigerate it for a couple of hours before serving, if you have time, to allow the flavors to come together. Serve it at room temperature with crunchy vegetables and/or crackers.