Tuna Mousse
Submitted by jem03
Light and creamy tuna mousse blended with cottage cheese, tomato sauce, and fat-free mayo, set in a gelatin mold with crunchy celery and onion. An elegant low-fat appetizer or lunch.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
145 minMousse isn’t just for chocolate.
This savory version blends canned tuna with cottage cheese, fat-free mayo, and tomato sauce into a silky-smooth base, then sets it with unflavored gelatin into a gorgeous unmoldable shape.
Bits of crunchy celery and diced onion folded in at the end give every slice some welcome texture.
Serve it on a bed of greens with crackers for a retro-chic appetizer that happens to be surprisingly light.
Pro Tips
- Blend until completely smooth. Any cottage cheese lumps will show in the finished mousse. Give it a solid minute in the blender.
- Soften the gelatin fully before heating. Rushing this step means grainy patches in the mousse that won’t dissolve.
- Oil the mold lightly or line with plastic wrap for a clean release. Nothing ruins the presentation like a mousse that sticks.
- Chill at least 2 hours, but overnight is even better for the cleanest slices.
Ingredients
Directions
Drain tuna.
Sprinkle gelatin over water in small bowl and let soften a few minutes.
In small saucepan, over medium heat, heat tomato sauce until boiling.
Reduce heat to low and stir in gelatin mixture.
Heat, stirring, for 1 minute.
In blender container, combine tuna, cottage cheese, mayonnaise, sweetner and salt and pepper.
Add tomato sauce mixture and blend until smooth.
Stir in celery and onions.
Pour into 3 cup mold and chill unti firm.
Unmold to serve.
Comments
