Tuna Mousse

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 20 ml gelatin
• 100 ml water
• 1 (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 (170 g) cans light chunk tuna in water (not oil)
• 1/2 teaspoon tabasco sauce (more to taste)
• 50 ml coffee creamer

Recipe

• 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.