This is an easy and quick appetizer by Jacques Pépin that uses readily available ingredients.
Mousse
1 can tuna, preferably in oil
1 tbsp anchovy paste
2-3 tsp fresh lemon juice
1/2 tsp paprika
A few drops of sriracha or other hot sauce (e.g., Frank's Red Hot)
1/2-2/3 cup cream cheese
Garnish
1 tbsp sliced green onion
1 tbsp red onion, finely minced
1 tbsp capers, chopped
1 tbsp Extra virgin olive oil
Emulsify the mousse ingredients in a blender to puree and then spread on a serving dish.
Finely mince the minced red onion and then rinse under cold water to reduce hotness, or sauté till softened. Sprinkle on the red onion, green onion and capers over the dish. Drizzle the olive over the dish. Serve with crackers.
