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Tuna Mousse Recipe
|Dry white wine||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)|
|Chicken broth||1 Cup (16 tbs) (Or Bouillon)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Green onions||2 , chopped|
|Sweet pickle relish||2 Tablespoon, drained|
|Dried marjoram leaves||1⁄2 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Canned tuna||13 Ounce, drained (2 Cans Of 6 1/2 Ounce Each)|
|Half and half||1 Cup (16 tbs)|
|Crackers||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2563 Calories from Fat 1050
% Daily Value*
Total Fat 120 g185.2%
Saturated Fat 36.2 g181%
Trans Fat 0 g
Cholesterol 195.2 mg
Sodium 4645.9 mg193.6%
Total Carbohydrates 196 g65.3%
Dietary Fiber 3.6 g14.4%
Sugars 13 g
Protein 154 g309%
Vitamin A 145.8% Vitamin C 44.6%
Calcium 42.2% Iron 101.5%
*Based on a 2000 Calorie diet
Sprinkle gelatin over wine; let stand 3 to 4 minutes to soften.
Add chicken broth or bouillon.
Stir over very low heat for 3 to 4 minutes until gelatin dissolves; set aside.
In blender or food processor, combine celery, onions, salt, sweet pickle relish, marjoram and mayonnaise.
Process for 2 to 10 seconds.
Mixture will not be pureed.
Add dissolved gelatin mixture, tuna and half-and-half.
Process for 2 to 5 seconds to break up tuna chunks.
In a large bowl, beat egg whites until stiff but not dry.
Fold tuna mixture into beaten egg whites.
Spoon into a 5-cup mold.
Refrigerate until firm, 4 to 6 hours.
Arrange lettuce leaves around edge of a medium, round platter or tray.
To unmold, dip mold to depth of contents in and out of warm water 3 or 4 times.
Invert onto lettuce-lined platter or tray; remove mold.