Instructions: With a fork, flake the tuna in the can. Transfer, oil and all, to the bowl of a food processor. Add the remaining ingredients and process until smooth and creamy. Taste for seasoning. Transfer to a medium-size bowl and serve at room temperature. (The mousse can be stored, covered and refrigerated, for up to 3 days.)

Spread on toast, place atop a bed of crisp, dressed greens, or serve alongside a salad of green beans.

Notes: If tuna packed in oilve oil is unavailable, use top-quality white tuna and add an additional tablespoon of olive oil.

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