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Lemon and Oregano-Seasoned Tuna Mousse

2 cn Imported tuna in olive oil
1/2 c Unsalted butter, softened
2 Lemon, zest grated
1/4 c Freshly squeezed lemon juice
1/4 c Extra virgin olive oil
1 ts Dried oregano
2 Cloves garlic, minced

With a fork, flake the tuna in the can. Transfer, oil and all, to the bowl of a food processor. Add the remaining ingredients and process until smooth and creamy. Taste for seasoning. Transfer to a medium-size bowl and serve at room temperature. (The mousse can be stored, covered and refrigerated, for up to 3 days. )

Spread on toast, place atop a bed of crisp, dressed greens, or serve alongside a salad of green beans.

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