Molded Tuna Mousse

Name: Molded Tuna Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope unflavored gelatin; 2 Tbsp. lemon juice; 1/2 c. boiling chicken broth; 1/2 c. mayonnaise; 1/4 c. milk; 2 Tbsp. chopped parsley; 1 Tbsp. minced green onion; 1 tsp. prepared mustard; 1 tsp. dried dill weed; 1/4 tsp. pepper; 1 (7 oz.) can tuna, drained and flaked; 1/2 c. shredded cucumber

Eats Now Editorial Team · 304 kcal · Seafood

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Molded Tuna Mousse – a delicious recipe with unflavored gelatin, lemon juice, boiling chicken broth, mayonnaise, milk, parsley. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 envelope unflavored gelatin
2 Tbsp. lemon juice
1/2 c. boiling chicken broth
1/2 c. mayonnaise
1/4 c. milk
2 Tbsp. chopped parsley
1 Tbsp. minced green onion
1 tsp. prepared mustard
1 tsp. dried dill weed
1/4 tsp. pepper
1 (7 oz.) can tuna, drained and flaked
1/2 c. shredded cucumber

1
Soften gelatin in lemon juice in large mixer bowl. Add broth. Stir to dissolve gelatin. Add next 7 ingredients. Beat until well mixed. Chill 30 minutes or until slightly thickened. Beat until frothy. Fold in tuna and cucumber. Turn into 2-cup mold. Chill 3 hours or until firm. Serves 4.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 2 Tbsp. lemon juice, 1/2 c. boiling chicken broth, 1/2 c. mayonnaise, and more.

Yes, Molded Tuna Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
304 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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