Creamy Tuna Mousse for Two
This light, silky tuna mousse is perfect when you want a soft, flavorful fish dish without fuss; it makes a small batch just right for one or two people.
Cooking for one or two should be quick and kind to your hands. This recipe uses canned tuna and a few pantry staples. It comes together in one bowl and only takes about 10 minutes of active work.
You get a balanced mix of protein and mild flavor. Serve a small portion with soft bread, boiled potatoes, or steamed veggies for a complete, light meal.
Ingredients You’ll Need
- 1 can (5–6 oz / 140–170 g) light tuna in water, drained
- 2 oz (60 g) cream cheese softened or ricotta, plus 2 tbsp plain Greek yogurt or sour cream
- 1 tsp lemon juice, 1 tsp Dijon mustard (optional), 1–2 tbsp chopped parsley or dill, 1–2 tbsp finely chopped celery, freshly ground black pepper
Serve with soft bread, crackers, or steamed carrot, sweet potato slices, mashed potatoes, or rice for a gentle, complete meal.
Step-by-Step Recipe
- Drain the tuna well and place in a medium bowl; flake and mash with a fork until mostly smooth.
- Add the softened cream cheese and Greek yogurt, then mix gently until smooth and creamy; use a fork or a small hand mixer on low for a silkier texture.
- Stir in lemon juice, mustard if using, chopped herbs and celery; season with black pepper, adjust texture with extra yogurt or a splash of milk, chill briefly if desired, and serve on soft bread or warm sides.
Tips and Easy Variations
Make it softer
- Mash the tuna more finely for an easier-to-chew texture.
- Use ricotta instead of cream cheese for a lighter, softer mousse.
- Fold in a chopped soft-cooked egg for extra creaminess and protein.
Lower salt & digestion tips
- Choose low-sodium canned tuna and skip added salt to reduce sodium.
- Pick plain Greek yogurt with live cultures if probiotic benefit is desired.
- Check with a health professional if you have specific digestive needs.
Flavor variations
- Herb swap: use dill, chives, or basil for a fresh change.
- Light version: replace half the cream cheese with ricotta or extra yogurt.
- Warm option: warm gently on low with a splash of milk and serve over pasta or mashed potatoes.
Quick notes
- Makes a small batch ideal for one or two servings.
- Do not freeze leftovers; texture will change.
- Adjust texture with yogurt or milk to suit chewing ability.
Storage and Leftovers
Fridge
Store in an airtight container for up to 2 days. Stir before serving.
Freezer
Do not freeze; freezing changes the mousse texture and makes it watery.
Reheating
Warm briefly on low in a small pan, stirring and adding a splash of milk to keep it creamy. Do not boil.
Conclusion
Give this creamy tuna mousse a try for a quick, gentle fish dish that fits one or two portions. It’s simple, soft, and flexible—perfect when you want a small, easy meal that feels light and satisfying.
Adjust herbs, texture, and serving options to suit your appetite and chewing needs for a comforting, no-fuss dish.
FAQ
Can I use fresh tuna instead of canned?▶
Fresh cooked tuna can be used if flaked and mashed finely, but canned tuna is easier to break down and gives a gentler texture ideal for this mousse.
Is this recipe safe without mayonnaise?▶
Yes. The recipe uses cream cheese and yogurt for creaminess, so mayonnaise is optional and can be omitted entirely.
