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A tin of the best Tuna   ( 80g ) preferably in olive oil 

( A hint from Zia Mirella – don’t use Tuna in brine – it will be too dry).

One teaspoon of capers

A pat of unsalted butter

the juice of ½ a lemon

A dash of salt and pepper


Put all the ingredients into your  food mixer, give it a whirl!

Serve the  tuna mousse in a small bowl on plate with crackers or French toast.

This will keep in the fridge covered with some plastic wrap.