Tuna Mousse

I have a confession to make…while I don’t mind veggies in my gelatin…and my mother makes a lovely shrimp Jell-o thing…I really don’t like tuna in my Jell-o. That said…I have run into this Tuna Mousse at more than one family occasion. Other people seem to like it. From Atlanta Cooks for Company (1968). Be sure you have an “attractive fish mould” for it.

Tuna Mousse

Yield: 4 servings

2 envelopes plain gelatin
1/4 cup cold water
2 6 1/2 oz cans tuna (Albacore)
2 tablespoons lemon juice
1/2 cup mayonnaise
3 tablespoons green onion tips, chopped
1 cup sour cream
1 tablespoon horseradish

1. Soften plain gelatin in cold water. Blend together all ingredients.

2. Turn into attractive fish mould. Chill until set.

3. Garnish with strips of pimiento and watercress.

~Mrs. Don Bomgardner

Comments

  1. Oh yes, I will be sure to use one of my many “attractive fish molds” – lol!

  2. I’d be tempted to taste just a tiny bit of this, even though I’m not a fish fan. Crazy considering the thought of asparagus jello makes me cringe and I love asparagus.

  3. I think I will just stick with tuna melts & tuna casserole.

  4. See, you’re looking at it all wrong. I think this could actually be quite tasty if you cut the recipe in half and treat it like a poor man’s pate.

    Use a pretty mold (heck, even *I* don’t have a fish mold…oh…hello ebay!!), unmold it on a decorative platter, arrange some crackers around it, and I bet MONEY it would get eaten up.

    It’s all in the presentation. 😉

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