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Moulded Tuna Mousse

chef.tim.lee's picture
Ingredients
  Unflavored gelatin 1 Tablespoon
  Canned tuna in brine 2 Cup (32 tbs), drained
  Lemon juice 2 Tablespoon
  Grated horseradish 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Ground black pepper To Taste
  Egg whites 2 Large
  Heavy cream 1⁄2 Cup (8 tbs)
  Red bell pepper 1⁄2 Small, de-seeded and cut into small strips
  Belgian endive 1 , thinly sliced crosswise
  French dressing 1⁄4 Cup (4 tbs) (To Moisten)
  Salt To Taste
Directions

1. Soften the gelatin in 3 tablespoons cold water in a heatproof jug.
2. Stand jug in a pan of hot water, and stir until the gelatin dissolves. Take off the heat.
3. Mash the tuna with a fork in a bowl, but do not reduce it to a puree or it will taste 'powdery'.
4. Mix in thoroughly the lemon juice, horseradish and cayenne pepper. Taste, and add extra flavouring if you wish, then season well with salt and black pepper.
5. In a second bowl, beat the egg whites stiffly.
6. Beat or stir the cream into the tuna mixture.
7. Slowly stir in the dissolved gelatin.
8. Stir in 1 tablespoon of the whipped egg white, then fold in the rest evenly.
9. Turn the mousse into a wetted 2'/2-cup, fish mold or souffle dish.
10. Chill until set.
11. Unmold the mousse onto a chilled platter.
12. Combine red pepper strips and sliced endive, and toss with dressing.
13. Arrange around the mousse just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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