Tuna Olive Mousse Recipes

HOME CURED TUNA IN OLIVE OIL

Steps:

• Preheat the oven to 200 degrees F.
• In a baking dish just large enough to hold the tuna in 1 layer, place the tuna and sprinkle generously with the salt on both sides. Add the garlic, oregano and marjoram, then add enough olive oil to completely cover the tuna. Cover with aluminum foil and place in the oven. Cook until the tuna is thoroughly cooked and flakes easily, 3 to 4 hours.
• Carefully remove the baking dish from the oven and set on a rack to cool completely. Transfer the tuna, with enough oil to cover, to jars, and refrigerate until ready to use, up to 2 months in advance.
• Alternatively, tuna may be transferred to sterile mason jars and filled with olive oil within 1/2-inch of the top and processed in a hot water bath for 10 minutes, cooled, and stored at room temperature for up to 6 months. Jars may also be refrigerated for up to 6 months.

TUNA OLIVE MOUSSE

Steps:

• Sprinkle gelatin over lemon juice and 1/4 cup cold water in a small bowl.
• Let stand 5 minutes to soften.
• Set bowl in pan of boiling water and stir to dissolve gelatin.
• Combine tuna with gelatin, vinegar, mayonnaise, sour cream, chopped olives.
• Mix very well and turn into a 4 or 4 1/2cup mold.
• Refrigerate overnight.
• Unmold on salad greens and garnish with whole olives and tomato wedges.

TUNA MOUSSE: SPUMA DI TONNO

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

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.

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 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:

• 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.