Recipe - Lemon And Oregano-Seasoned Tuna Mousse

2 cn Imported tuna in olive oil
One half cup Unsalted butter, softened
2 Lemon, zest grated
One fourth cup Freshly squeezed lemon juice
One fourth cup Extra virgin olive oil
1 teaspoon 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 mediumsize 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 topquality 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 EATL Digest 10 Dec 96

Recipe by: Patricia Wells/Trattoria

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM

Date: Wed, 11 Dec 1996 12:32:30 0500