Photo of Tuna Mousse on Crispy Potatoes

Tuna Mousse on Crispy Potatoes

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.

Image of Tuna Mousse on Crispy Potatoes




  • 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



  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Top crispy potato wedges with the tuna mousse, then garnish with pancetta, parmesan, olive oil, thyme, flaky salt & pepper. Enjoy!

Image of Tuna Mousse on Crispy Potatoes
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