Tuna Mousse

Name: Tuna Mousse
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 mold, 10 serving(s)
Ingredients: 2 (1/4 ounce) envelopes unflavored gelatin, dissolved in; 1/2 cup cold water; 1 (15 ounce) can condensed tomato soup; 1 (8 ounce) package cream cheese, softened; 1 (12 ounce) can tuna, water packed, drained; 1 cup mayonnaise; 2 tablespoons white horseradish; 3/4 cup finely chopped celery; 3/4 cup finely chopped onion; 1 teaspoon Worcestershire sauce; salt and pepper; Tabasco sauce

Submitted by mandabears

"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."

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Ready In:: 40mins
Ingredients:: 12
Yields:: 1 mold
Serves:: 10

ingredients

2 (1/4 ounce) envelopes unflavored gelatin, dissolved in
¹⁄₂ cup cold water
1 (15 ounce) can condensed tomato soup
1 (8 ounce) package cream cheese, softened
1 (12 ounce) can tuna, water packed, drained
1 cup mayonnaise
2 tablespoons white horseradish
³⁄₄ cup finely chopped celery
³⁄₄ cup finely chopped onion
1 teaspoon Worcestershire sauce
salt and pepper
Tabasco sauce

directions

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.

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Reviews

This recipe is always a hit at parties and I made it often during my "salad" days in the 60s, 70s and 80s. It's texture is good and the flavor is sufficiently savory to be enjoyed by those who like things somewhat hot and those that prefer things more sedate. Many people asked me for the recipe but I eventually lost it and my son who learned to make it, stopped cooking. Because I react badly to onions, I grate them instead of chopping them, using about half a medium onion. This works because the sulfuric acid in the onion is released and dissipates widely instead of being released into my mouth when I bite a bit of onion. I learned this when I asked Einstein who wrote the book: What Eisnstein told his cook by Robett Wolk.

kaplanss
Delicious and very easy as far as molds go. I would advise to not be quite as generous with the cooking spray, as it may turn out a bit greasy. If you're really having trouble unmolding it, try the dipping-in-hot-water trick. Make sure you chop that celery and onion super fine to not interfere with the smooth texture of the mousse.

Buggybears