Tuna And Herring Mousse Recipes
TUNA MOUSSE: SPUMA DI TONNO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
- Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
TUNA MOUSSE
Make and share this Tuna Mousse recipe from Food.com.
Provided by Caryn Gale
Categories Spreads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 51.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 8.8, Sodium 174.2, Carbohydrate 3, Fiber 0.4, Sugar 1.4, Protein 4.5
TUNA MOUSSE
I begged this recipe from a former co-worker who got it from her mother who lives in San Diego. Lovely taste. Nice presentation, the tomato soup makes you believe it's Salmon.
Provided by mandabears
Categories Spreads
Time 40m
Yield 1 mold, 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 257.9, Fat 17.7, SaturatedFat 6.7, Cholesterol 44, Sodium 506.3, Carbohydrate 13.8, Fiber 0.9, Sugar 6, Protein 11.9
TUNA MOUSSE
This is the most delicious tuna mousse. I got the recipe from a friend after having it at her party and not being able to get it out of my mind. If you like tuna, you will be addicted as well! You've got to try it!
Provided by JiliBean
Categories Spreads
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 245.9, Fat 18.6, SaturatedFat 6.8, Cholesterol 45.3, Sodium 569.5, Carbohydrate 9, Fiber 0.3, Sugar 2.3, Protein 11.2
TUNA AND HERRING MOUSSE
Number Of Ingredients 12
Steps:
- Put the tuna, herring and anchovies in a food processor and pulse to break up the fish. With the machine running, add the butter, balsamic vinegar, soy sauce, cream, garlic and lots of fresh basil leaves, and blend until smooth.
- Stop the machine and scrape down the sides of the processor bowl. Add capers, season with cayenne and black pepper and pulse to blend. 3. Serve at room temperature on toasted bread or crackers together with black and green olives.
- Suggestion: cover and refrigerate the mousse for up to 4 days.
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