Tuna Mousse
Ingredients
- 1 x 170 g can of Tuna in Brine drained
- 30 ml Low Fat Mayonnaise
- 30 ml Lemon Juice
- 1 Onion finely chopped
- 1 Gherkin finely chopped
- 5 ml Robertsons Parsley
- 5 ml Robertsons Paprika
- 15 ml Tomato Paste
- 3 ml Mustard Powder
- 10 ml Gelatine
- 65 ml Warm Water
- Wholewheat Biscuits
- Vegetable Sticks
Instructions
- Blend tuna, mayonnaise, onion and gherkin until smooth.
- Mix in Robertsons Parsley, Robertsons Paprika, tomato paste and mustard.
- Melt gelatine in warm water and stir into tuna mixture.
- Rinse 4 x 1/2 cup (125 ml) moulds or espresso cups with cold water, divide mixture evenly between them.
- Cover and refrigerate overnight.
- Serve with whole-wheat biscuits and vegetable sticks.
