Tunafish mousse

8 Servings

Ingredients

Quantity Ingredient
2 cans Tuna in oil
9 Leaves gelatin; or 9 tablespoons
1 cup Mayonnaise
1 Onion
1 teaspoon Mustard
1 teaspoon Worcestershire sauce
½ cup Heavy cream
2 tablespoons Capers
2 cups Gherkins; chopped
Pepper; ground
Oil
½ cup Water
1 cup Fish stock

Directions

Process tuna and onion in food processor. Add capers, Worcestershire and mustard. Dissolve 6 of the gelatin leaves in warm water. Let cool and add to processor.Process to blend. Add cream and mayo and process to blend.

Dissolve rest of gelatin in 1 cup fish stock.Let cool. Stir in gherkins.

Oil a mold and pour gelatin with gherkins. Let set in refrigerator. Pour tuna on top. Chill until set. Unmold by dipping mold in warm water bed for 15 seconds. Surround mousse with shredded lettuce.

Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #781 by Leon & Miriam Posvolsky <miriamp@...> on Sep 15, 1997

Related recipes