Uuuhm, tuna mousse – a beloved classic. Here in a super easy and fast version, which could easily serve as an appetizer for New Year's.
Recipe for quick and easy tuna mousse with shrimp and greens
Uuuhm, tuna mousse – a highly beloved classic. Here in a super easy and quick version, which could easily serve as the appetizer for New Year’s… It would also look great as part of a buffet or work well as a light summer dish. I have put chopped herbs around the edge because I think it looks quite nice, but this is a step you can easily skip if you prefer.
No matter what you choose, here is a mousse that is soft and creamy, tastes delightful, and pairs perfectly with a piece of good bread. As a bonus, it can be made well in advance of when you need it.
Servings: persons
Quick and easy tuna mousse with shrimp and greens
Uuuhm, tuna mousse – a beloved classic. Here in a super easy and fast version, which could easily serve as an appetizer for New Year's.
Equipment
- Blender
- Pot
- Springform
- Brush
- Knife
Ingredients
- 2 cans Tuna in oil
- 2 pcs. Egg hard-boiled
- 1 pcs. Red Onion coarsely chopped
- 75 gram Mayonnaise
- 50 gram Sour Cream
- 6 gram Herbs e.g., parsley, dill, chives, basil
- Salt and Pepper
- 2 pcs. Gelatin Sheets
- 15 gram Lemon Juice
Topping
- 50 gram Prawns
- 4-5 pcs. Cherry Tomatoes
- Cucumber Slices a little
- 1 sprinkle Dill fresh
- Lemon lemon slices or zest strips
Garnish (for the edge)
- 30 gram Herbs fresh, chopped herbs (e.g., parsley and dill)
Instructions
- Drain the tuna of oil and put it in a blender with eggs, mayonnaise, crème fraîche, dill, and herbs. Blend until you get a smooth and fine mousse. Season with salt and pepper.
- Soak gelatin in cold water, wring it free of water, and put in a small saucepan with lemon juice. Melt the gelatin and lemon together over low heat.
- Put a spoonful or two of the tuna mousse into the gelatin/lemon mixture and stir together. This lowers the temperature. The gelatin should ideally be no warmer than finger-warm before the next step. If you have the time and patience, you can also just let the gelatin cool until it is finger-warm.
- Now pour the gelatin/tuna mixture back into the blender and blend a few times to distribute it well in the tuna mousse.
- Line a springform pan, about 15 cm, with cake plastic around the edges and parchment paper on the bottom. Spread the tuna mousse in the form and refrigerate until the mousse has set. It takes about an hour, but if you put a plate or lid over the form so the mousse doesn't dry out, it can easily be made the day before, so it's just ready to be decorated with shrimp, etc., when you need it.
- When the mousse has set, top it with shrimp, tomato, cucumber, and lemon. Brush the edge of the mousse with a little water and press the chopped herbs on with a knife.
- Serve with a good piece of bread.