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Tuna Mousse

Charles.Durand's picture
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Milk 3⁄4 Cup (12 tbs)
  Flour 1 1⁄2 Teaspoon
  Curry powder 1 1⁄2 Teaspoon
  Seasoned salt 1 Teaspoon
  Pepper To Taste (Few Grains)
  Lemon juice 2 Tablespoon
  Butter/Margarine 1 1⁄2 Tablespoon
  Canned tuna 14 Ounce, drained, flaked (2 Cans Of 7 Ounce Each)
  Chopped pimento stuffed olives 1⁄4 Cup (4 tbs)
  Heavy cream 2⁄3 Cup (10.67 tbs), whipped (Chilled)

Sprinkle gelatin over the cold water to soften.
Using a wire whisk, beat the eggs with milk, flour, curry powder, seasoned salt, and pepper in the top of a double boiler.
Set over hot (not boiling) water; bottom of double boiler top should not touch water.
Cook, stirring constantly, until mixture is slightly thickened.
Remove from water; immediately add gelatin and stir until dissolved.
Blend in lemon juice and butter.
Cool; chill until mixture is slightly thickened.
Mix tuna and olives into gelatin.
Fold in whipped cream until blended.
Turn mixture into a 1 quart mold.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish with crisp salad greens.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1918 Calories from Fat 1187

% Daily Value*

Total Fat 133 g204.7%

Saturated Fat 60.9 g304.7%

Trans Fat 0 g

Cholesterol 779 mg259.7%

Sodium 4607.6 mg192%

Total Carbohydrates 31 g10.4%

Dietary Fiber 2.8 g11.4%

Sugars 10.9 g

Protein 152 g303.7%

Vitamin A 79.2% Vitamin C 26%

Calcium 45.6% Iron 56.6%

*Based on a 2000 Calorie diet

Tuna Mousse Recipe