Tuna and Red Pepper Mousse
1 can or jar good quality tuna packed in olive oil (between 5 and 7 ounces), drained, and the tuna flaked into small pieces but not shreds
1 small roasted red pepper, rinsed, patted dry, and coarsely chopped (about ½ cup)
3 tablespoons very soft unsalted butter
Freshly-ground black pepper
Put the tuna and red pepper pieces in the bowl of a food processor fitted with a steel blade. Cut the butter into four pieces and distribute them over the other ingredients, then grind some black pepper over the top. Pulse the mixture until it’s all just blended and the tuna and red pepper are in small pieces. Remove the blade. Taste for salt, if it needs some sprinkle the salt over the top and gently fold it in with a rubber spatula. Serve at room temperature.
Add-ins: Gently fold in a little finely-diced red onion, or about 1/4 cup drained and rinsed small white beans or chickpeas if desired.
Crostini: Mound the mousse on thin slices of toasted baguette. Top with thin strips of roasted pepper, or toasted pine nuts or walnut pieces, or a sprinkling of coarse salt.
Roll-ups: Brush one side of a flour tortilla with olive oil, heat in a non-stick skillet oil-side down until it just browns a bit. Remove the tortilla to a plate. Spread the mousse on the unbrowned side, then roll the tortilla up. Slice ½-inch thick and serve.