Recipe by @afullliving
This is not your average tuna recipe. This tuna mousse is made with ricotta cheese & served on a crispy potato wedge topped with bacon, parmesan & fresh thyme.
3 large Potatoes, sliced lengthwise & 1/4-inch thick
5 Tbsp Olive oil, divided
4 tsp Salt, divided
1 tsp Pepper, divided
4 oz Pancetta
2 Tbsp Unsalted butter
3 Shallots, sliced
8 cloves Garlic, roughly chopped
2 Tbsp fresh herbs of choice
3 (5oz) cans Wild Planet Albacore Wild Tuna No Salt Added
8 oz Ricotta cheese
2 Tbsp Worcestershire sauce
2 tsp Balsamic vinegar
1 Tbsp Honey
Juice & zest of 1 Lemon
2oz grated Parmesan
Toss potatoes with olive oil, salt, and pepper. Roast in the oven for 40-45 minutes at 425°F, flipping halfway through until potatoes are crispy.
Meanwhile, add a bit of olive oil and the diced pancetta in a hot skillet. Cook, stirring frequently until pancetta is crispy and cooked through, about 5 minutes. Remove from the skillet and set aside.
Without draining the pan, add butter to the skillet, followed by shallots, garlic & herbs with lots of salt and pepper. Cook over medium heat, stirring every minute or so until the shallots are translucent, about 5 minutes.
In a food processor, add tuna, some of the cooked pancetta, ricotta, parmesan, the shallot & garlic mixture, lemon juice and zest, honey, balsamic vinegar, Worcestershire & olive oil in a thin stream. Food process until smooth.
Top crispy potato wedges with the tuna mousse, then garnish with pancetta, parmesan, olive oil, thyme, flaky salt & pepper. Enjoy!