Tuna mousse

Tuna mousse

Tuna mousse

Tuna mousse photo 1
Tuna mousse photo 2


  • cup mayonnaise - 1/2 item
  • tsp paprika - 1/4 item
  • cup boiling water - 1/2 item
  • cup Sour Cream - 1 item
  • envelope Unflavored Gelatin - 1 item
  • TBSP Lemon Juice - 2 item
  • slice of onion - 1 inch thick - 1 item
  • - 7 ounce cans of Tuna in water - 2 item
  • tsp dill - 1 item

How to make tuna mousse:

In a blender or food processor, combine the gelatin, lemon juice, onion and boiling water and blend thoroughly. Add mayonnaise, tuna, paprika and dill - blend again. Add sour cream and blend making sure the mixture is smooth and that the sour cream has all been incorporated. Turn mixture into a lightly oiled 3 1/2 cup mold (I use a fish shaped mold). Chill until firm, preferably overnight and unmold on a platter (it helps to loosen the edge with a small sharp knife). Garnish with parsley, black olives, green olives, radishes and lemons (I use a small piece of a sliced green olive with pimento for fish's eye.) Surround the bottom of the tray with party sized pumpernickel or rye bread slices or crackers.

NOTE: You may substitute salmon or crab for the tuna if you wish.

Recipe categories: Appetizers, Tuna, Spreads.

Tuna mousse
Average rating: 4 of 5, total votes: 3
Cook. Time: PT10M
Total Time: PT10M

Cause of complaint:

Related ingredients:
sugar, pkg, sour cream, medium onion, grated onion, can green chilies
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