Tuna Mousse With Chives Recipes

Steps:

• Warm soup.
• Add softened gelatin.
• Let cool.
• Cream in cream cheese. Then add remaining ingredients.
• Pour into a greased 2-cup mold and chill for 6 hours or more.
• Unmold onto serving platter and serve with crackers and vegetable.

Steps:

• Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potatoes several times with a fork and put them straight onto a shelf in the hottest part of the oven. Bake for 1-11⁄4 hours, or until they are soft inside.
• Meanwhile, put the cottage cheese in a bowl with the tuna, celery, spring onions and some salt and pepper, and mix together thoroughly.
• To serve, cut a cross in each baked potato and open it out slightly. Spoon the filling on top, sprinkle a couple of drops of Tabasco sauce over each one and serve with a green salad.

Steps:

• Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
• Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.

Steps:

• whip the cream to stiff peaks and then fold int all together.

Steps:

• Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
• In a separate pan bring the soup to a boil and stir until thickened.
• Add gelatine to soup and allow to cool.
• Add all other ingredients and pour into an oiled (preferably fish-shaped) mould.
• Allow to set completely in the fridge.
• Turn out on a platter and garnish with prawns and lemon slices.
• Serve with crusty bread or melba toast.

Steps:

• In a small saucepan heat gelatin in water over low heat, stir until thickened.
• In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended.
• Add gelatin mixture, then set aside to cool.
• In a large bowl, flake tuna.
• Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings.
• Mix well until smooth.
• Pour into a fish mold that has been well sprayed with cooking spray.
• Refrigerate until set, at least 2 hours.
• Unmold onto serving platter.
• Serve with crackers.