Myrnas Tuna Mouse Recipes

MYRNA'S TUNA MOUSE

Steps:

• Hard boil eggs for 9 minutes, and place under running cold water.
• Defrost scrimp, and place in colander to drain. I usually squish them gently to get as much water off as possible.
• Open and drain tuna cans, and pour content into a large bowl.
• Using hand mixer mix with half the sour creme, you can use creme fraiche instead.
• Peel hard boiled eggs, and using egg slicer, first slice one direction, and careful turn sliced egg, and slice the other direction, so you have these long chopped egg pieces, you can of course also do this by hand.
• Carefully fold eggs and scrimp into tuna mix.
• In a different bowl mix chopped tomatoes, and the other half of the sour crème, mustard powder, salt and pepper.
• Reserving 100 ml of the juice from the tomatoes, in a cup measure cup.
• Gently fold the tomato mix into the tuna mix.
• Dissolve gelatin powder according to package direction, and using the reserved tomato juice, pour this into the dissolved gelatin, with whisking, to cool it abit.
• Pour gelatin and tomato mix into tuna mix with you stir, it will set rather fast.
• Rinse form with cold water, don't dry them.
• Pour tuna mouse into forms, cover with wrap and place in refrigerator for at least 5 hours.
• For serving:.
• On a serving platter cover with spinach leaves.
• Fill the sink with hot or almost boiling water, run a butter knife around the edge of the mouse pan and then gently dip the fish form in the hot water for about 15 sec, and quickly turning the pan over, on top of the spinach leaves.
• Decorate with lemon wedges.
• If using fish pans, gently pres the black olives into the mouse, where the eyes would be.
• Serve with dinner rolls or baguette slices.
• Enjoy.

TUNA MOUSSE

Steps:

• Heat oven to 375 degrees.
• Grease a 9 inch round baking pan and set aside.
• In a large bowl, flake the tuna with a fork. Mix in the next 7 ingredients. Add the egg yolks and incorporate well. Fold in the egg whites.
• Sprinkle bottom and sides of prepared baking pan evenly with bread crumbs. Pour in tuna mixture and bake for 25 minutes or until set. Unmold and garnish. Serve hot or warm.

TUNA MOUSSE

Steps:

• Warm soup.
• Add softened gelatin.
• Let cool.
• Cream in cream cheese. Then add remaining ingredients.
• Pour into a greased 2-cup mold and chill for 6 hours or more.
• Unmold onto serving platter and serve with crackers and vegetable.

TUNA MOUSSE WITH CRACKERS

Steps:

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

TUNA MOUSSE

Steps:

• Flake tuna well and add mayo, tomato paste, and salt and pepper.
• Best if you mix in the food processor.
• Mix gelatin and boiling water.
• Add to tuna mixture, mixing well.
• Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
• Refrigerate overnight.
• Turn out of mold onto bed of lettuce.
• Goes great with crackers or bread.

TUNA MOUSSE

Steps:

• In a small saucepan heat gelatin in water over low heat, stir until thickened.
• In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended.
• Add gelatin mixture, then set aside to cool.
• In a large bowl, flake tuna.
• Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings.
• Mix well until smooth.
• Pour into a fish mold that has been well sprayed with cooking spray.
• Refrigerate until set, at least 2 hours.
• Unmold onto serving platter.
• Serve with crackers.