Lemon and Oregano-Seasoned Tuna Mousse

         Yield: 8 Servings
Categories: Italian, Appetizers

2 cn Imported tuna in olive oil 1/2 c Unsalted butter, softened 2 Lemon, zest grated 1/4 c Freshly squeezed lemon juice 1/4 c Extra virgin olive oil 1 ts Dried oregano 2 Cloves garlic, minced With a fork, flake the tuna in the can. Transfer, oil and all, to the bowl of a food processor. Add the remaining ingredients and process until smooth and creamy. Taste for seasoning. Transfer to a medium-size bowl and serve at room temperature. (The mousse can be stored, covered and refrigerated, for up to 3 days.) Spread on toast, place atop a bed of crisp, dressed greens, or serve alongside a salad of green beans. Notes: If tuna packed in oilve oil is unavailable, use top-quality white tuna and add an additional tablespoon of olive oil. Nutr. Links: 5327 0 0 3378 0 0 0 Per serving: 257 Calories; 22g Fat (76% calories from fat); 12g Protein; 4g Carbohydrate; 40mg Cholesterol; 147mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Patricia Wells/Trattoria