Buttery Tuna And Caper Mousse With Eggplant Recipe

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Servings: 1

Ingredients

Cost per recipe $9.65 view details
  • 2 x Japanese eggplants - (abt 1 lb) Extra virgin olive oil as needed
  • 2 can Italian tuna in extra virgin olive oil - (6 1/2 ounce ea)
  • 3 Tbsp. liquid removed capers
  • 1/2 c. unsalted butter softened
  • 2 Tbsp. coarsely-minced basil Capers for garnish Basil leaves - (small ones) for garnish

Directions

  1. Slice the eggplant in twelve 1-inch slices on a slight diagonal. Brush with extra virgin olive oil and grill or possibly broil till tender and browned. Let cold.
  2. Drain the tuna. Place in a food processor with the capers and butter. Process till smooth. Transfer to a bowl and stir in the basil. (Makes 1 1/2 c.)
  3. Spread 1 Tbsp. of the mousse on each piece of eggplant. Garnish with a caper and basil leaf.
  4. Tuna Mousse:Eggplant:

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1211g
Calories 1381  
Calories from Fat 847 61%
Total Fat 96.4g 121%
Saturated Fat 59.35g 237%
Trans Fat 0.0g  
Cholesterol 343mg 114%
Sodium 1907mg 79%
Potassium 2526mg 72%
Total Carbs 43.62g 12%
Dietary Fiber 26.1g 87%
Sugars 17.61g 12%
Protein 93.25g 149%
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