Crunchy Pepper and Tuna Mousse recipe
information
Set in a Tupperware or plastic container instead of a glass bowl, this tangy, textured mousse makes a picnic treat.
ingredients
225 g (8 oz) can tuna drained and flaked
2 bard-boiled eggs, coarsely chopped
1 red pepper, cored, seeded and coarsely chopped
1 green pepper, cored, seeded and coarsely chopped
15 g (1/2 oz) butter or margarine
15 g (1/2 oz) flour
150 ml (1/4 pt) milk
45 ml (3 tbsp) water
7.5 g (1/4 oz) gelatine
150 ml (1/4 pt) Mayonnaise
150 ml (1/4 pt) double cream, whipped
30 ml (2 tbsp) lemon juice
salt and freshly ground pepper
tomato ketchup, to taste (optional)
lemon slices or pepper rings
2 bard-boiled eggs, coarsely chopped
1 red pepper, cored, seeded and coarsely chopped
1 green pepper, cored, seeded and coarsely chopped
15 g (1/2 oz) butter or margarine
15 g (1/2 oz) flour
150 ml (1/4 pt) milk
45 ml (3 tbsp) water
7.5 g (1/4 oz) gelatine
150 ml (1/4 pt) Mayonnaise
150 ml (1/4 pt) double cream, whipped
30 ml (2 tbsp) lemon juice
salt and freshly ground pepper
tomato ketchup, to taste (optional)
lemon slices or pepper rings
method
1. Mix together the tuna, eggs and peppers until well blended.
2. Melt the butter in a small pan, and stir in the flour followed by the milk.
3. Bring to the boil, stirring constantly.
4. Simmer for two minutes. Tip on to a large plate and allow the sauce to cool completely.
5. Meanwhile, put the water into a small pan and sprinkle in the gelatine.
6. Leave to soak for 5 minutes, then gently melt over low heat.
7. Mix the cooled sauce into the tuna mixture with the melted gelatine, mayonnaise, and whipped cream.
8. Season to taste with lemon juice, salt and pepper and tomato ketchup, if used.
9. Spoon into a glass bowl, cover and chill until firm.
10. Garnish with thin lemon slices or pepper rings, and serve with a green salad and crusty bread.
2. Melt the butter in a small pan, and stir in the flour followed by the milk.
3. Bring to the boil, stirring constantly.
4. Simmer for two minutes. Tip on to a large plate and allow the sauce to cool completely.
5. Meanwhile, put the water into a small pan and sprinkle in the gelatine.
6. Leave to soak for 5 minutes, then gently melt over low heat.
7. Mix the cooled sauce into the tuna mixture with the melted gelatine, mayonnaise, and whipped cream.
8. Season to taste with lemon juice, salt and pepper and tomato ketchup, if used.
9. Spoon into a glass bowl, cover and chill until firm.
10. Garnish with thin lemon slices or pepper rings, and serve with a green salad and crusty bread.
serving amount
serves 6
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