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  • 1 can of Grøndals small pieces of tuna (250g. drained)
  • 1 zittauer onion
  • The juice from 1/2 - 1 lemon
  • 3-4 tbsp. chopped dill
  • 2 tbsp. sour cream 38%
  • 1/4 whipping cream
  • 100 g mayonnaise (preferably Grøndal's mayo on tuna oil)
  • 4 leaf house air

Procedure method

  • Start by soaking your house air.
  • Then stir the tuna pieces together with finely chopped onion, add chopped dill, salt and pepper until you have a fine mass.
  • Whip your cream until fluffy and carefully fold it together with the mayonnaise and creme fraiche.
  • Now melt the cottage cheese in a water bath and then turn the cottage cheese into the mixture of the fluffy cream and mayonnaise.
  • Now all you have to do is toss the stirred tuna together with the mixture of cream, mayonnaise and husblas.
  • Pour your tuna mousse into a suitable shape and refrigerate for 3-4 hours.

Serving suggestions

Tuna mousse can be eaten in many ways, but I prefer a good piece of toasted sourdough bread topped with a generous amount of tuna mousse. But you could also easily serve it with lots of greens on the side or as a ball in a salad. The possibilities are many, and now you have the secret behind the best tuna mousse.

- Bon appetite,

Martin Grøndal

Grøndal's tuna mousse on sustainable tuna - like grandma made it!

Grandma's tuna mousse, also called classic tuna mousse, is a sure winner on a lunch table. With Grøndal's pole-fished Grøndal's sustainable small pieces of skipjack tuna and the latest recipe for tuna mousse, you ensure a sustainable tuna mousse with plenty of taste and a clear conscience. Bon appetite!

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