Hi people!

Hope it's new to you too:

Tuna
Some room temp. butter
parmesan cheese grated
1 squeeze of lemon juice
pepper, salt etc. to taste

Stick it all in the liquidizer and beat until it's a paste, but like reeeeeally smooth. Then put it a container in the fridge and let the butter set: volià a great tuna mousse. I tried it with salmon and ham too. The ham's pretty good, the salmon wasn't so good but I don't know if it depended on the quality of the salmon or what (was a polish salmon). I may try with smoked salmon .... heeey that sounds good!!!

I don't know the carb count but I guess it's pretty low...

Liv