Tuna Mousse Recipe
Are you looking for a Tuna Mousse recipe that will leave you asking for more? The key ingredient in Tuna Mousse is Fish. It is served as a delicious Side Dish. I simply love Tuna Mousse which is believed to be a popular Canadian dish. Am I hearing a thank you from you for sharing this Tuna Mousse recipe?
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 env. unflavored gelatin
1/2 cup cold water
2 eggs, beaten
3/4 cup milk
1 1/2 teaspoons flour
1 1/2 teaspoons curry powder
1 teaspoon seasoned salt
Few grains pepper
2 tablespoons lemon juice
1 1/2 tablespoons butter or margarine
2 cans (6 1/2 or 7 oz. each) tuna, drained and flaked
1/4 cup chopped pimien to stuffed olives
2/3 Cup chilled heavy cream, whipped
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.
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.
