Tuna Mousse

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READY IN: 30mins
Recipe by Shazzie

Lovey, creamy, tomatoey, mousse with a perfect salmon-pink appearance. Looks really fancy for guests if set in a fish-shaped mould and once unmoulded, garnished with a few prawns and lemon slices. Keeps for at least 3 days in the refrigerator. Preparation time does not include chilling/setting time.

Ingredients Nutrition


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

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