Tuna mousse dip
If you have about 45 minutes to spend in the kitchen, Tuna mousse dip might be a great gluten free, dairy free, paleolithic, and primal recipe to try.
- Servings: 1
- Total cooking time:
Ingredients:
- A small bunch of chives, chopped
- 1 egg yolk
- The juice of half a lime
- Salt & pepper
- 1 400g 14 oz. can tuna in brine
- 200g 7 oz. fromage frais (about ½ cup)
Instructions:
- Line a fine sieve with one square kitchen paper and place over a bowl.Empty the tuna can and fromage frais into the sieve and allow to drain for an hour or two, but no more than that because you want to keep some moisture.
- Transfer the tuna and fromage frais into a bowl and mix using a fork, until there are no more tuna lumps.
- Add the lime juice, chives and egg yolk. Season to taste and mix again until well combined.Cover with food wrap and refrigerate until needed.Take out of the fridge about 20 minutes before serving the dip to come at room temperature.Find more recipes on my blog http://alalemon.com
