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Tuna Mousse

Charles.Durand's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Fish

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