Italian Tuna Mousse {AIP, Paleo, Coconut Free}

This ‘Italian Tuna Mousse’ turns humble tuna salad into a dip/ spread you can be proud to serve at your next gathering. The tuna, avocado & olive oil all provide you with some satiating healthy fats, the hidden spinach adds an iron boost and the lime and oregano provide the flavors of the Mediterranean. 
A bowl of italian tuna mousse sitting on a plate with plantain chips and carrots and an avocado in the background.
Who said tuna salad isn’t classy enough for a party? This tuna mousse is hands down. Or, if you don’t have any party plans, it makes the perfect light lunch or afternoon snack for one. I’m even taking it on the airplane for one of my meals. It’s packed full of flavors and will quickly become one of your go-to recipes.
A carrot stick dipped into a bowl of tuna mousse  A bowl of tuna mousse and a handful of plantain chips.

This recipe was inspired by two things….

(1) Necessity – I’m getting ready to travel (about 27 hours door to door including a 14.5 hour flight) and need some travel foods to eat on the plane and simply don’t have time to cook anything more complicated. For other travel friendly foods, check out my ebook “AIP Safari” which contains 25 AIP travel friendly foods and tons of tips and tricks for staying AIP while you travel. 

(2) I keep seeing delicious looking salmon spreads – like this ‘salmon & leek pate‘ from healing family eats, but they all seem to have coconut cream and sometimes coconut isn’t my friend, and wouldn’t want to risk it on a long flight. I love avocado in my tuna salad (well I love avocado anywhere), so I decided to give it a try and I was pleasantly surprised.
 
Normally I wouldn’t consider eating tuna on a plane, because the thought of opening canned fish in a confined space doesn’t seem very fair to the unfortunate strangers who are sitting near me. But, this Italian olive oil packed tuna that I’ve been eating recently doesn’t have a fishy smell at all and the flavor with the olive oil is amazing. In fact I’m a big fan of a can of this tuna just dumped on a bunch of salad greens for a really quick lunch. 
 

How I made this Italian Tuna Mousse:

So, I pulled out the food processor and whipped this up…(in the time my breakfast was heating up in the microwave I might add). Can’t get any quicker than that. The 5 minute prep time included me searching out the oregano and finding the right bowl to photograph it it….All right, Mr. DeMille, I’m ready for my close-up.
 
I packed it with a bag of baby carrots and a bag of plantain chips for the flight. My thought was that having something to munch on for a longer amount of time would also fill some of the boredom of the flight, as well as keeping me nourished. 
 
But, you could just as easily whip this up and serve it with a platter of veggie and plantain or sweet potato chips for a fun party food. 

OR… Try these Ideas for Party Foods:

A large cutting board with a white plate containing plantain chips, carrot sticks and italian tuna mousse.  Just one plantain chip being dipped into a white bowl of tuna mousse.
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Italian Tuna Mousse {AIP, Paleo, Coconut Free}


  • Author: Bethany Darwin - Adventures in Partaking
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 cup
  • Category: Snack
  • Cuisine: Meditteranean

Description

This ‘Italian Tuna Mousse’ turns humble tuna salad into a dip/ spread you can be proud to serve at your next gathering. The tuna, avocado & olive oil all provide you with some satiating healthy fats, the hidden spinach adds an iron boost and the lime and oregano provide the flavors of the Mediterranean.


Ingredients

  • 1/4 cup baby spinach
  • 2 T parsley
  • 1 t dried oregano
  • 1 lime – juiced
  • 1/2 of a medium haas avocado
  • 1 can tuna (packed in olive oil) – *SEE NOTE BELOW

Instructions

  1. place spinach, parsley, oregano, lime juice, avocado, oil from tuna & 1/4 of the tuna in a food processor and blend til smooth
  2. place remaining tuna in a bowl and flake apart
  3. add avocado mixture and stir til well combined
  4. serve with veggies (carrots, celery, cucumber) and plantain chips

Notes

**NOTE on TUNA

My preference for this is olive oil packed Italian tuna as it has a milder taste and less fishy smell. If you can’t find this kind of tuna, it’s ok to use whatever AIP compliant tuna you have and drain it well if packed in water and add 1T of a good quality olive oil to the avocado mixture.

 

**NOTE on TUNA

My preference for this is olive oil packed Italian tuna as it has a milder taste and less fishy smell. If you can’t find this kind of tuna, it’s ok to use whatever AIP compliant tuna you have and drain it well if packed in water and add 1T of a good quality olive oil to the avocado mixture.

Close up of lady's hand dipping a plantain chip into a bowl of tuna mousse with carrots and avocado in the background.



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