Title: Tuna Mousse
Categories: None
Yield: 1 Servings

360 g Tuna
4 tb Mayonnaise
1/4 c Lemon juice
1 sm Onion
1 ts Salt
1 ts Freshly ground black pepper
2 tb Ketchup
1 c Sour cream or yogurt

--------------------------------GELATIN MIX--------------------------------
18 g Kosher gelatin powder
1/4 c Water
1/4 c Hot water

Source: "Chedvat Habishul"

Put all ingredients for the mousse in a food processor and process for 3
minutes.

GELATIN: Mix gelatin with regular water, add hot water and mix till gelatin
melts completely.

Add the hot gelatin mix to the mixture in the food processor and process
for 2 minutes.

Pour the mixture into fish- shaped bowl (or any other shape you desire) and
cool in refrigerator for 4 hours.

Before serving, loosen the mousse from the bowl with a sharp knife.

Put the bowl in hot water for 2 seconds. Cover the bowl with a serving
plate and turn the bowl upside-down. The mousse will slide to the serving
plate.

Garnish with fish eggs, gelatin cubes, parsley etc.

Posted to MM-Recipes Digest V4 #055 by eyal adelman on
Feb 24, 1997.