Chilled Tuna Mousse With Mustard Sauce Recipe
This Chilled Tuna Mousse With Mustard Sauce is a delicious fish mold made with tuna and pimiento with whipped cream topping. Your suggestions for this Chilled Tuna Mousse With Mustard Sauce is welcome.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 tablespoons butter or margarine
2 medium-sized celery stalks, minced
2 medium-sized green onions, minced
1 1/2 cups water
2 envelopes unflavored gelatin
Mustard Sauce
1 12 1/2- to 13-ounce can tuna, drained
1 tablespoon minced pimento
2 tablespoons lemon juice
1 teaspoon salt
1 cup heavy or whipping cream
Lemon slices for garnish
Lettuce leaves for garnish
Directions
1. In 2-quart saucepan over medium heat, in hot butter or margarine, cook celery and green onions until tender. Stir in water. Sprinkle gelatin over water; let stand 1 minute to soften gelatin slightly. Cook, stirring, until gelatin dissolves. Refrigerate until mixture mounds slightly when dropped from a spoon, about 1 hour.
2. Meanwhile, prepare Mustard Sauce; refrigerate.
3. In large bowl, finely flake tuna. Reserve 2 pieces pimento for fish's eyes. Stir in gelatin mixture, lemon juice, salt, and remaining pimento. In small bowl, with mixer at medium speed, whip cream; fold into tuna mixture; spoon into 6-cup fish-shaped mold; cover and refrigerate until set, about 3 hours.
2. Meanwhile, prepare Mustard Sauce; refrigerate.
3. In large bowl, finely flake tuna. Reserve 2 pieces pimento for fish's eyes. Stir in gelatin mixture, lemon juice, salt, and remaining pimento. In small bowl, with mixer at medium speed, whip cream; fold into tuna mixture; spoon into 6-cup fish-shaped mold; cover and refrigerate until set, about 3 hours.
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