This was exciting. The tuna was very light and creamy. This recipe is from the book of Jacques Pépin named Heart & Soul in the Kitchen. He mixes mascarpone cheese, lemon juice, salt, and pepper, with tuna packed in olive oil. The instructions tell someone to use an ice cream scoop to put a ball of tuna in the center of a ring made with carrot strips. I do not currently have an ice cream scoop. The carrot strips are made by using a vegetable peeler. After making several strips, the peeler will peel the middle of the carrot and it will create wide strips from a carrot. He probably uses a mini food processor to mix the ingredients. A mini food processor probably is able to make the tuna more similar to a mousse.
1. Jacques Pépin: Heart & Soul in the Kitchen (New York: Houghton Mifflin Harcourt Publishing Company, 2015), 39.