Elevating your traditional tuna salad to a whipped creamy mousse that is perfect for dips, parties and snacking!
I. LOVE. TUNA FISH! You’d think after the 837,683 cans consumed in college (as that along with ramen was all I could afford) I’d be tuna’d out. But nope, I still eat tuna about 3 times a week.
It’s such a fantastic protein and it’s so healthy!
Hey TKW Family! I have a great no cook/no bake ridiculously easy recipe that only uses a basic pantry and fridge ingredients.
Don’t you just love recipes like that?
What you’ll need to make this recipe
- Tuna fish – now I prefer albacore tuna as I find it has such great flavor. It has to be packed in water
- Cream cheese – you can go full fat or low fat. Don’t use fat-free as it has a funky taste
- Seasonings – dried dill and garlic salt
- Soy Sauce – has to be low sodium
- Parsley – fresh or dried
- mini bell peppers halved and deseeded
This is one of those recipes where it’s like tuna salad but elevated.
It’s whipped until it’s so light and airy. It’s given a mousse-like texture that just melts in your mouth.
It’s time to eat!
Making this is super easy. I’d say the only thing you really have to do is halve the mini peppers and deseed them.
- To a food processor, add the cream cheese, tuna, mayo, garlic salt, soy sauce, and parsley.
- Process until smooth and creamy. If it’s too thick just add another tablespoon of mayo.
- At this point, you can spoon or pipe the mixture into your prepared peppers.
- You’re ready to eat or just cover and serve later.
Can I make these ahead of time?
Absolutely! Just put the mixture into the peppers and wrap them with plastic wrap.
They are good for up to 2 days in the fridge as long as they are covered and no air hits them.
What can I substitute?
- Tuna – you can use canned white tuna or salmon (in water) or even canned chicken.
- Cream Cheese – mascarpone (add a pinch of salt)
- Mayo – greek yogurt or sour cream
- Veggies – seriously any veggie you can use to dip with
Other ways to serve this Tuna Mousse
- As a dip served with all types of veggies, crackers, and crostini
- Pita chips with this are amazing
- As a spread on a bagel or toast topped with a slice of tomato and red onion.
- As part of a breakfast or brunch board. This is great for parties too!
- 8 ounces cream cheese, room temperature
- 8 ounces albacore tuna in water, drained
- 3–4 tablespoon mayo (or plain greek yogurt)
- 1 teaspoon dill
- 3/4 teaspoon garlic salt
- 2 teaspoon soy sauce (low sodium)
- 1 tablespoon parsley
- Chives for garnish
- 1–2 lbs mini bell peppers, cut in half lengthways and seeded
- In a food processor combine the cream cheese, tuna, mayo, dill, garlic salt, soy sauce and parsley until smooth and creamy. If it’s too thick, add another tablespoon of mayo.
- Spoon or pipe the mixture into the peppers and garnish with chives.
- Store in the fridge until ready to serve.
Keywords: tuna mousse canapes, whipped tuna and cream cheese, no cook meals, uses for tuna fish, albacore tuna, easy tuna salad