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.
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