Recipe for tasty low fat tuna mousse
This mousse is so low in calories that you can happily enjoy it with toast or crackers (and with butter on if you want a little treat). It should be made the day before you need it and left overnight. Tinned tuna is really economical so for this recipe, splash out on the better tuna steak rather than the flakes. This recipe cannot be frozen but will keep for up to 3 days in the fridge.
Preparation time: 15 minutes + overnight chilling
Cooking Time : less than 5 minutes
Serves: 4 people
Energy: 97 calories per serving
Equipment:
Food processor
Mixing bowl
4 ramekins or similar
Ingredients:
185 can of tuna in brine
2 tablespoons low fat mayonnaise
2 tablespoons lemon juice
1 small very finely chopped onion (about 75-80g)
1 finely chopped gherkin or 4-5 cornichons (about 25-30g)
1 tablespoon chopped fresh parsley
1 tablespoon tomato puree
½ teaspoon dry mustard powder
¼ teaspoon sugar
3 teaspoons gelatine
2 tablespoons water
Directions:
Into the food processor put the tuna, mayonnaise, lemon juice, onion and gherkin and blend until smooth.
Add parsley, tomato puree, mustard and sugar and blend again until all ingredients are thoroughly combined. Empty into a mixing bowl.
Sprinkle the gelatine over the water and dissolve over hot water (or microwave on high for about 20 seconds).
Stir the dissolved gelatine into tuna mixture.
Divide between 4 individual ramekins, cover with cling film and refrigerate overnight.
If you want to turn the mousse out rather than serve in ramekins then you could use chefs rings or similar. You may need to very lightly grease with olive or a flavourless oil. Light grape seed oil is a good alternative.