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Tuna Loaf With Parsley

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Ingredients
  Canned tuna 28 Ounce (2 Tins Of 400 Grams Or 14 Ounce Each)
  Unflavored gelatin powder 1⁄4 Ounce (4 Grams)
  Mayonnaise 45 Milliliter (3 Tablespoon)
  Parsley 1 Bunch (100 gm)
  Capers 15 Milliliter (1 Tablespoon)
  Gherkins 12
  Butter 1⁄2 Ounce (10 Grams)
  Lettuce leaves 6
  Pickled onions 10 Small
Directions

1. Wash and dry the parsley. Finely chop 8 of the gherkins, the capers and parsley.
2. Drain the tuna and flake with a fork.
3. Dissolve the gelatine in a few spoonfuls of warm water.
4. In a large bowl, mix the parsley, gherkins, capers, tuna, mayonnaise and gelatine.
5. Butter a souffle dish or mould and fill it with the tuna mixture. Refrigerate for 2 hours.
6. To unmould, place the dish or mould in hot water for a few seconds, and turn out onto a plate covered with lettuce leaves. Garnish with 4 gherkins and the pickled onions.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Garnish, Tuna

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