Myrnas Tuna Mouse Recipes

TUNA MOUSSE

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.

TUNA MOUSSE

Steps:

• Heat oven to 375 degrees.
• Grease a 9 inch round baking pan and set aside.
• In a large bowl, flake the tuna with a fork. Mix in the next 7 ingredients. Add the egg yolks and incorporate well. Fold in the egg whites.
• Sprinkle bottom and sides of prepared baking pan evenly with bread crumbs. Pour in tuna mixture and bake for 25 minutes or until set. Unmold and garnish. Serve hot or warm.

ITALIAN TUNA MOUSSE RECIPE - (4/5)

Steps:

• - place spinach, parsley, oregano, lime juice, avocado, oil from tuna & 1/4 of the tuna in a food processor and blend til smooth - place remaining tuna in a bowl and flake apart - add avocado mixture and stir til well combined - serve with veggies (carrots, celery, cucumber) and plantain chips

TUNA MOUSSE

Steps:

• Flake tuna well and add mayo, tomato paste, and salt and pepper.
• Best if you mix in the food processor.
• Mix gelatin and boiling water.
• Add to tuna mixture, mixing well.
• Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
• Refrigerate overnight.
• Turn out of mold onto bed of lettuce.
• Goes great with crackers or bread.

SPUMA DI TONNO - TUNA MOUSSE (MICHAEL CHIARELLO)

Steps:

• Put tuna in a food processor and pulse to break up the fish.
• With the machine running, add the lemon juice, soy sauce and balsamic vinegar.
• Add butter and blend until smooth, then scrape down the sides, season to taste with salt and pepper and blend again.
• Check the seasoning, then add the heavy cream and pulse to blend. Be careful not to over-blend once the cream is added or the mixture may break.
• Serve at room temperature, or cover and refrigerate. If refrigerated, return the spuma to room temperature before serving.

TUNA MOUSSE

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.

TUNA MOUSSE WITH CRACKERS

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.