Tuna Mousse

This is a savory, baked mousse is meant to be served as a main dish. Courtesy of an old Carnation evaporated milk cookbook.

• Ready In: 40 mins
• Serves: 8-10
• Yields: 1 mousse

Ingredients

• 2 (12 ounce) cans tuna, packed in water
• 3⁄4 cup  breadcrumbs
• 1⁄2 cup stuffed green olive, chopped
• 1⁄2 cup green bell pepper, finely chopped
• 2  hard-boiled eggs, chopped
• 2  tablespoons parsley, chopped
• 1 (12 ounce) can evaporated milk
•  salt
•  ground pepper, to taste
• 5  egg yolks, lightly beaten
• 5  egg whites, beaten until light and foamy
• 1⁄4 cup  breadcrumbs, for topping
•  additional green olives (to garnish)

Directions

1. Heat oven to 375 degrees.
2. Grease a 9 inch round baking pan and set aside.
3. 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.
4. 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.