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Tuna Mousse Recipe
I’ve already lost count of the number of times people asked me for the recipe for this wonderful mousse. I’ve made so many things using tuna — it’s healthy and full pf protein, my kids absolutely love it. I have been making this mousse for years, it’s a recipe that you just have to make for dinner or for a dairy-free event with fresh vegetables. You can spread it over some salty crackers, bread and pitas.
You just can’t stop snacking on it.
Pay attention to how beautiful it looks like — Place it in the middle of the table and everyone will stare at it.
It’s really easy to make and the result is amazing. Plus, you can make it 2 days in advance and keep it in the freezer.
A total success every time.
7 Units
Ingredients:
Small onion, finely chopped
2 cans tuna, 160g each, drained
200g sour cream
2 heaping tablespoons mayonnaise
1/4 cup water
14g gelatin (bag)
1 heaping tablespoon ketchup
3 tablespoons chopped chives (optional)
Ground black pepper
3/4 teaspoon salt
Preparation:
1.) Preheat a pan over medium heat with a tablespoon of oil and fry the onion until it turns a little golden. Mix all of the ingredients except for the chives, water and gelatine until you get a smooth mixture.
2.) In a small bowl, mix the gelatine with water and leave it aside for about 10 minutes.
Put it in the microwave for about 30 seconds, check that the gelatine has melted, add it to the tuna
mixture, mix and add the chives.
3.) Fill each cup of the silicone muffin pan all the way, freeze for a couple hours and transfer it to the fridge for about 1 hour before serving.
