Tuna Olive Mousse

Submitted by Linky

"Different than other similar mousses, this was my friend Liz's recipe that she shared with me shortly before she passed away. It's got a tangy zest that is refreshing and delicious!"

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Ready In:: 30mins
Ingredients:: 10
Serves:: 6

ingredients

¹⁄₄ ounce unflavored gelatin (one envelope in US)
2 tablespoons lemon juice
14 ounces canned tuna, drained and flaked
3 tablespoons tarragon vinegar
¹⁄₂ cup mayonnaise
1 cup sour cream, light
¹⁄₂ cup green olives, coarsely chopped
pimento stuffed olive, whole
crisp salad green
tomatoes, cut into wedges

directions

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.

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Reviews

easy recipe to follow, and came together very quickly. I used olives I had brined myself, and they were lovely and crisp. Didn't have tarragon vinegar, and only half a cup of sour cream. AND I bought Salmon by mistake, still, it turned out brilliantly, and I enjoyed a serving last night with just a big slice of toasted turkish bread. was yum :)

mummamills