Spicy Tuna Mousse
|Almond||3 1⁄2 Ounce|
|Orange juice||3⁄4 Pint, whipped|
|Cashew nuts||3⁄4 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
In a large mixing bowl, break up the tuna into small pieces.
Whip the cream, set aside.
In the top part of the double boiler, soak the gelatin with the water until softened.
Place over hot water to dissolve.
Combine the tuna, whipped cream and mayonnaise and beat well.
Add the cooled gelatin, paprika, hot pepper sauce and lemon juice.
Lightly oil a small 1 1/2-cup, fish-shaped mold.
Fill with the tuna mousse.
Cover with plastic wrap and chill at least 4 to 6 hours or up to two days in advance of serving.
When ready to serve, loosen the edges of the mold with a small knife and invert onto a serving platter.
Serving size: Complete recipe
Calories 1600 Calories from Fat 1240
% Daily Value*
Total Fat 142 g217.9%
Saturated Fat 12.5 g62.7%
Trans Fat 0 g
Cholesterol 78.6 mg26.2%
Sodium 518.7 mg21.6%
Total Carbohydrates 67 g22.2%
Dietary Fiber 15.2 g60.6%
Sugars 35.8 g
Protein 26 g52.7%
Vitamin A 67.3% Vitamin C 318%
Calcium 32% Iron 33.3%
*Based on a 2000 Calorie diet