Tuna mould

Recipe from: 12/9/1993 12:00:00 AM
Ingredients 13
Servings 6
Time 10 min

Ingredients

  • 25
    ml
    cake flour
  • 10
    ml
    sugar
  • 1
    ml
    cayenne pepper
  • 5
    ml
    mustard powder
  • 10
    ml
    melted butter
  • 2
    eggs, whisked
  • 375
    ml
    milk
  • 370
    g
    tuna, drained
  • 10
    green stuffed olives, chopped
  • 25
    ml
    white grape vinegar
  • 100
    ml
    cream
  • salt and freshly ground black pepper
  • 15
    ml
    gelatine
 

Method

+/- 20 min + chillin
 
Spray a 1,5 litre mould with non-stick spray. Combine the cake flour, sugar, cayenne pepper and mustard. Add the butter, eggs and milk and mix well. Heat for 12-14 minutes on 70 per cent power in the microwave oven or until the mixture thickens, stirring at two-minute intervals. Cool. Mix the tuna, olives, vinegar and cream together and season with salt and pepper. Sprinkle the gelatine over 50 ml cold water and leave to soften. Heat for 40 seconds on 100 per cent power in the microwave oven or until just melted. Stir well. Add to the milk mixture, mixing well. Add the tuna mixture and mix well before turning the mixture into the prepared mould. Place in the fridge to set. Turn out on a serving platter and serve as a light lunch or starter. Serves 4-6.
 

Read more on: fish/seafood  |  microwave
 

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