Tuna Mousse Recipe

Name: Tuna Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ml gelatin; 100 ml water; 1 (60 g) packet tomato soup mix, dissolved in; 450 ml water; 125 ml cottage cheese, smooth; 250 ml mayonnaise; 1 small green pepper, finely diced; 1 onion, small, finely diced; 3 celery ribs, chopped; 2 eggs, hard boiled, chopped; 2 (170 g) cans light chunk tuna in water (not oil); 1/2 teaspoon Tabasco sauce (more to taste); 50 ml coffee creamer

Servings: persons

20 ml gelatin
100 ml water
1 (60 g) packet tomato soup mix, dissolved in
450 ml water
125 ml cottage cheese, smooth
250 ml mayonnaise
1 small green pepper, finely diced
1 onion, small, finely diced
3 celery ribs, chopped
2 eggs, hard boiled, chopped
2 (170 g) cans light chunk tuna in water (not oil)
1/2 teaspoon Tabasco sauce (more to taste)
50 ml coffee creamer

1
Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
2
In a separate pan bring the soup to a boil and stir until thickened.
3
Add gelatine to soup and allow to cool.
4
Add all other ingredients and pour into an oiled (preferably fish-shaped) mould.
5
Allow to set completely in the fridge.
6
Turn out on a platter and garnish with prawns and lemon slices.
7
Serve with crusty bread or melba toast.

1125

kcal

Calories

112

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

You need 13 ingredients. The key ingredients include: 20 ml gelatin, 100 ml water, 1 (60 g) packet tomato soup mix, dissolved in, 450 ml water, and more.

Yes, 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.

Tuna Mousse

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