Tuna Mousse? Say WHAT?

Ok lemme just say this up front: The word "mousse" should only be used for hair products and desserts. The idea of making "mousse" with meat is just plain weird to me, but I just could not resist making the recipe on page 135 of Eating Well After Weight Loss Surgery, simply because it sounded so friggin' strange. I did cut the recipe in half, because DW flat out refused to even try it, so I knew if I didn't like it, I din't wanna waste the ingredients, which are: canned tuna, mayo, sour cream, cream cheese, salt/pepper and celery seeds. The recipe calls for fat free versions of the cream cheese and sour cream, and low fat mayo. This is a good place for a rant:

RANT MODE ON: I don't care if it slows down the whole weight loss process; I am NOT using fat free anything. Any product that says "fat free" has had the fat replaced with a boatload of crap like high fructose corn syrup and guar gum. What the hell is a guar anyway? Sunday I went to the store and bought the stuff for the red and yellow pepper soup, one item of which is "heavy cream". Well, since I'm trying to avoid fat when possible, I decided to check out the possibility of either light cream, or half and half, so I pull 'em out of the fridge case and check the label. Fat free half and half is loaded with that high fructose corn syrup and a bunch of other junk in place of the fat. Light cream contains milk and cream and I think vitamin D or something like that. Plus, most of the time, "fat free" means "costs more". As the mobsters say, "f'getaboudit". I din't do this so I could eat fake food. So, I'll eat "reduced fat" stuff, like skim milk and reduced fat sour cream, but fat free? Not me. [rant mode off]

I started out draining the tuna and putting it in the Cuisinart. I'm using a small one (marketed as a mini-chopper) that was inherited from my mom. It works a treat! I zapped the tuna basically to dust, then added everything else and zapped to blend.

Believe it or not, Tuna Mousse is not bad. Not something I'd make every week, but it definitely has potential. For example, I might switch it up with one of those foil packets of salmon, or a can of chicken instead of tuna. With the tuna, it has the consistency of hummus - that kind of grainy mouth feel - but creamier. Prolly really good for a party dip, with some garlic and hot pepper thrown in! :)

Tomorrow's recipe: Chicken and Mushroom Soup, page 38.