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.