Tuna Mousse with Crackers

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 20

ingredients

• 20 ml gelatin
• 100 ml water
• 60 g packet tomato soup mix, dissolved in
• 450 ml water
• 125 ml cottage cheese, smooth
• 250 ml mayonnaise
• 1 small green pepper, finely diced
• 1 onion, small, finely diced
• 3 celery ribs, chopped
• 2 eggs, hard boiled, chopped
• 2 (340 g) can light chunk tuna in water (not oil)
• 2.46 ml Tabasco sauce (more to taste)
• 50 ml coffee creamer

directions

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.