This Tuna Mousse is a great Shabbat appetizer as it looks so appetizing when made in a pretty mold. As this recipe freezes really well, I suggest preparing it ahead of time so you have less cooking to do right before the festive meal.
Ingredients:
- 3 6-ounce cans (170 gram) tuna in oil, drained
- 1 small onion cut in quarters
- 6 tablespoons mayonnaise
- 1 tablespoon brown sugar
- 1 tablespoon ketchup
- 1 1/2 teaspoons vinegar
- Dried dill to taste (optional)
- 1 1/2 packets gelatin
- Scant 2/3 cup hot water
- Scant 2/3 cup cold water
- Salt and freshly ground pepper to taste
Preparation:
1. In a food processor mix tuna, onion, mayonnaise, brown sugar, ketchup, vinegar and dill until smooth.
2. Dissolve the gelatin in all the water and add this to the food processor and mix well.
3. Add salt and pepper to taste.
4. Pour into the mould and refrigerate until set.
5. Turn out of the mould on to a platter.
YIELDS: 8-10 servings
2. Dissolve the gelatin in all the water and add this to the food processor and mix well.
3. Add salt and pepper to taste.
4. Pour into the mould and refrigerate until set.
5. Turn out of the mould on to a platter.
YIELDS: 8-10 servings
