Mousse di tonno

Ingredients

• 1 large can tunafish packed in olive oil (about 150g/2 oz when drained )
• 100 3-1/2 oz butter (brought to room temperature until soft (or mascarpone, cream cheese or ricotta))
• 1-2 anchovy fillets
• 1 Tb capers (rinsed and dried)
• A few drops of freshly squeezed lemon juice, to taste (optional)

Instructions

1. 1

   Drain the tunafish of its oil and add to the bowl of a food processor, along with the softened butter (or mascarpone, cream cheese or ricotta), anchovy, capers and, if using, a few drops of lemon juice.

2. 2

   Process until smooth and fluffy.

3. 3

   Serve at room temperature.