Cooking Index - Cooking Recipes & IdeasButtery Tuna And Caper Mousse With Eggplant Recipe - Cooking Index

Buttery Tuna And Caper Mousse With Eggplant

Type: Fish

Recipe Ingredients

2   Japanese eggplants - (abt 1 lb)
  Olive oil - as needed
2   Italian tuna in olive oil - (6 1/2 oz ea)
3 tablespoons 45mlDrained capers
1/2 cup 99g / 3.5ozUnsalted butter - softened
2 tablespoons 30mlCoarsely-chopped basil
  Capers - for garnish
  Basil leaves - (small ones) - for garnish

Recipe Instructions

Slice the eggplant in twelve 1-inch slices on a slight diagonal. Brush with olive oil and grill or broil until tender and browned. Let cool.

Drain the tuna. Place in a food processor with the capers and butter. Process until smooth. Transfer to a bowl and stir in the basil. (Makes 1 1/2 cups)

Spread 1 tablespoon of the mousse on each piece of eggplant. Garnish with a caper and basil leaf.

This recipe yields ?? servings.

Tuna Mousse:

Total Carbohydrates: 1.344 grams

Total Carbohydrates minus Fiber: .438 grams

Total Carbohydrates per Tablespoon: .056 grams

Total Carbohydrates per Tablespoon minus Fiber: .018 grams


Total Carbohydrates: 26.6 grams

Total Carbohydrates minus Fiber: 10.96 grams

Carbohydrates per Serving: 2.21 grams

Carbohydrates per Serving minus Fiber: .91 grams

Per Serving:

Total Carbohydrates: 2.26 grams

Total Carbohydrates minus Fiber: .928 grams

Karen's Gourmet Low-Carb Recipes at


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