Tuna Mousse

 

 

 

 

 

 Ingredients

  • 1 350 g tin Tuna
  • 1 tbs or 12 leaves Gelatine
  • 2 tbs Lemon Juice
  • 1 tsp Cayenne Pepper
  • 1 tsp Horseradish Sauce
  • 6 tbs Double Cream
  • 2 large Egg Whites
  • 30 ml water for the Gelatine

 Method

  1. Drain the tuna into a large bowl and mash.  Add the cayenne pepper, lemon juice and horseradish.  Season with salt and pepper.  Mix in the cream and dissolve the gelatine and add to the mixture.  Mix until well distributed and quite smooth.
  2. Whisk the egg whites and fold into the mixture.
  3. Lightly oil a fish tin and fill with the mixture.  Chill overnight.
  4. To turn out dip the tin a hot water for only a few seconds and cover with a serving plate.  Invert.
  5. Garnish with crisp lettuce and garnish with lemon quarters.

Method