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Tuna Mousse Recipe

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This recipe for Tuna Mousse, by , is from Recipes from my Ancestors---Lara's Personal 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!

Contributor:  
Contributor:  
Lara Abbott

Category:
Category:

Ingredients:  
Ingredients:  
2 cans good quality tuna (preferably packed in oil)
1 small, 8 ounce jar of mayonnaise
3 tablespoons ketchup
1 tablespoon mustard
4 egg whites, beaten until stiff
4 or 5 sprinkles of Worcestershire sauce
6 sheets of white gelatin
2 sheets of red gelatin

Directions:
Directions:
1. Dissolve the gelatin in half cup cold water and place over the stove in a saucepan over a water bath with boiling water until completely dissolved.
2. Grease a gelatin mold with olive oil and place in the freezer so that the olive oil thickens.
3. Beat the egg whites with a mixer until they are stiff.
3. Crumble the tuna with a fork, and add all of the seasonings.
4. Pour this mixture into the egg whites and stir by hand until well blended (but not too much to avoid letting the egg whites lose their are).
5. Take the mold out of the freezer, and with a brush, brush the olive oil around all of the parts of the mold.
6. Pour the mixture into the mold and place for ten minutes in the freezer to set and then transfer to the refrigerator.
7. Unmold and serve, decorating as desired.

Number Of Servings:
Number Of Servings:
About 10-12
Preparation Time:
Preparation Time:
About 15 minutes, plus time for the gelatin to set
Personal Notes:
Personal Notes:
My mother makes this recipe all of the time. It is so easy to make! She first ate it at her cousin Ilza's house in Rio a long time ago. Ilza, who my mother tells me is another wonderful cook, gave her the recipe. It is simple, easy, and turns out beautifully. You can make this with leftover stewed shrimp, or fish or whatever. It's just important that the cooked shrimp or fish have a bit of sauce (and taste). Just run the shrimp with a bit of the sauce through the food processor until you have the equivalent of two cans of tuna. You can decorate the unmolded mouse and it looks beautiful!

 

 

 

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