howdy's tuna mousse

Name: Howdy's Tuna Mousse
Prep time: 10 min
Cook time: 8 h
Yield: 6
Cuisine: American
Ingredients: 2 can(s) albacore tuna, 6 oz drained and flaked; 1-2 tablespoon(s) fresh lemon juice; 1/2 cup(s) stuffed green olives, sliced; 1/2 cup(s) cucumber, deseeded and finely chopped; 2-3 tablespoon(s) capers, chopped; 3/4 cup(s) celery, finely chopped; 1 1/2 tablespoon(s) onion, grated; 1 package(s) gelatin, unflavored, dissolved in 1/4 c cold water; 1 cup(s) mayonnaise; 1 cup(s) miracle whip

(1 RATING)

20 Pinches

Pam Ellingson

Wichita, KS

Updated on May 29, 2011

Got this recipe from a good friend who got it from her Mother in law. She served it at a brunch for our sewing group and it made such a hit that everyone asked for a copy of the recipe. Made a very nice brunch type salad/ entree served over a bed of mixed baby greens.

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prep time 10 Min

cook time 8 Hr

method Refrigerate/Freeze

yield 6-8 serving(s)

Ingredients

2 cans albacore tuna, 6 oz drained and flaked
1-2 tablespoon fresh lemon juice
1/2 cup stuffed green olives, sliced
1/2 cup cucumber, deseeded and finely chopped
2-3 tablespoons capers, chopped
3/4 cup celery, finely chopped
1 1/2 tablespoons onion, grated
1 package gelatin, unflavored, dissolved in 1/4 c cold water
1 cup mayonnaise
1 cup miracle whip

How To Make howdy's tuna mousse

Step 1

Soften gelatin in 1/4c. cold water in a small heatproof bowl for about 10 minutes. Once completely softened, melt the gelatin in the bowl over hot water until liquid. (you can just place the bowl with the gelatin in it into a small pan of simmering water on the stovetop to melt)

Step 2

While softening the gelatin, squeeze lemon juice over flaked tuna in a medium/large non reactive bowl. Add olives, cucumber, capers, celery and onion. Set aside without stirring.
Step 3

Mix mayo and Miracle Whip together and add melted gelatin, stirring together well. Add to larger bowl with tuna mixture and fold in well, avoiding mushing up the tuna as much as possible.
Step 4

Pour into individual ramekins or a 3-4 cup mold and refrigerate until set. Serve cold over mixed lettuce salad greens, with a fresh lemon wedge or in the ramekins with a parsley and lemon garnish.
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