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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tuna Mousse a lo Elsa Recipe

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This recipe for Tuna Mousse a lo Elsa is from The Zayas Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cans tuna in water, 2 cans asparagus soup concentrate, 1/2 medium onion, cut in smallpieces,chopped, 10 red pepper filled olive, cut in small pieces,1 (8 oz.)cream cheese (regular or low fat) 3 tbsp.mayonnaise (regular or low fat), 2 envs.unflavored gelatine
Directions:
Directions:
In a cup, with 2 tablespoons of warm water, add the 2 envelopes of gelatine. In a pan, warm 2 cans of soup. Turn off the heat, add the onion,gelatin and olives. Mix the gelatine until it dissolve well.Open the tuna cans, dump the water off. Mix the tuna with cream cheese and mayonnaise. Add the tuna mixture to the soup mix, mix well. Oil a mold.Place the mixture in the mold and let it cool and plce in the refigerator for at least 6 hours or until the mixture is firm. Unmold and serve with crackers. Optional, you can add some drops of Tabasco to the mixture and mix well.
Preparation Time:
Preparation Time:
Less than 30 minutes
Personal Notes:
Personal Notes:
You can adorne the plate with olive, red peper or what you imagination help you create. It is a very light recipe for summer

 

 

 

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