"Hunger is the best sauce in the world."--Cervantes

Tuna Mousse a lo Elsa Recipe

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This recipe for Tuna Mousse a lo Elsa, by , is from The Zayas Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elsa Blanca Zayas
Added: Sunday, March 18, 2007

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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