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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 12 |
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This is a lovely appetizer to add to a buffet or bring to a pot luck. It's light and tasty and goes great with crackers or crisp vegetables. The tuna can easily be substitued with salmon or ham. Ingredients:
2 regular cans of olive oil-packed tuna, drained (or equivalent amount of salmon, smoked salmon, ham etc.) |
juice of half a large meyer lemon (or one small one) plus a little zest |
2 packets of knox gelatin dissolved in 2 shots of hot water (i used an italian gelatin cube which is blended with bouillion, but that is near-impossible to find here) |
a scant cup of mayonnaise (a couple of hefty dollops) |
salt and finely-ground pepper, white pepper if possible |
1/2 pint of heavy whipping cream, whipped until soft peaks form |
4 green olives sliced into rings (i used anchovy-stuffed olives or capers to garnish |
Directions:
1. In a Cuisinart, whiz tuna, lemon juice, and lemon zest until very smooth (think baby food consistency). Add mayo and dissolved gelatin mixture (you don't have to use all of it). Whiz until well-combined. Check for salt and pepper. Transfer tuna mixture into a large mixing bowl.
2. Fold half the whipped cream into the tuna mixture. Blend well. Incorporate the rest of the whipped cream into the tuna mixture.
3. Line the bottom of a ring mold with olive slices (or capers) and carefully transfer mousse into the ring mold. Refreigerate at least 4 hours or over night until set. Unmold and serve with crackers or raw veggies.
4. Note: If you don't have a mold or don't want to fuss with that, just pour the mixture into several pretty bowls and set those around your party. Garnish when serving.
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