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Tuna Mousse

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Ingredients
  Dry white wine 1⁄4 Cup (4 tbs)
  Unflavored gelatin 1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)
  Chicken broth 1 Cup (16 tbs) (Or Bouillon)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Green onions 2 , chopped
  Salt 1⁄4 Teaspoon
  Sweet pickle relish 2 Tablespoon, drained
  Dried marjoram leaves 1⁄2 Teaspoon
  Mayonnaise 1⁄4 Cup (4 tbs)
  Canned tuna 13 Ounce, drained (2 Cans Of 6 1/2 Ounce Each)
  Half and half 1 Cup (16 tbs)
  Egg whites 2
  Lettuce leaves 6
  Crackers 1 Cup (16 tbs)
Directions

Pour wine into a small saucepan.
Sprinkle gelatin over wine; let stand 3 to 4 minutes to soften.
Add chicken broth or bouillon.
Stir over very low heat for 3 to 4 minutes until gelatin dissolves; set aside.
In blender or food processor, combine celery, onions, salt, sweet pickle relish, marjoram and mayonnaise.
Process for 2 to 10 seconds.
Mixture will not be pureed.
Add dissolved gelatin mixture, tuna and half-and-half.
Process for 2 to 5 seconds to break up tuna chunks.
In a large bowl, beat egg whites until stiff but not dry.
Fold tuna mixture into beaten egg whites.
Spoon into a 5-cup mold.
Refrigerate until firm, 4 to 6 hours.
Arrange lettuce leaves around edge of a medium, round platter or tray.
To unmold, dip mold to depth of contents in and out of warm water 3 or 4 times.
Invert onto lettuce-lined platter or tray; remove mold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Tuna

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