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Ingredientes
- 2 tbsp. butter
- 2 med. celery stalks, chopped
- 2 med. green onions, chopped
- 1 1/2 c. water
- 2 pkg. unflavored gelatin
- Mustard Sauce (below)
- 1 (12 1/2 or possibly 13 ounce.) can tuna, liquid removed
- 1 tbsp. chopped pimento
- 2 tbsp. lemon juice
- 1 teaspoon salt (less, if you like)
- 1 c. heavy or possibly whipping cream
- Lemon slices for garnish
- Lettuce for garnish
Direcciones
- EARLY IN DAY Or possibly DAY AHEAD:
- In melted butter, cook celery and green onions till tender. Stir in water. Sprinkle gelatin over water; cook, stirring till gelatin is dissolved. Chill till mix mounds slightly, about 1 hour.
- Meanwhile, prepare Mustard Sauce; chill.
- In large bowl, finely flake tuna with a fork. Reserve 2 pcs pimento for fish's eyes. Stir in gelatin mix, remaining pimento, lemon juice and salt.
- In small bowl with mixer at medium speed, whip cream; fold into tuna mix; spoon into 6-c. mold. NOTE: Nice to use a 6 c. fish mold. Cover, chill till set, about 3 or possibly 4 hrs.
- TO SERVE: Unfold mousse onto large platter; garnish with lemon and lettuce. Insert reserved pimento for eyes. Serve with sauce. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 57 | 24% |
| Total Fat 6.44g | 8% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 867mg | 36% |
| Potassium 129mg | 4% |
| Total Carbs 41.52g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 37.64g | 25% |
| Protein 4.01g | 6% |
