Tuna moulds

YOU
6 servings Prep: 15 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (15)

400.00 g tuna — tinned in brine
20.00 ml Sheridans gelatine
75.00 ml lemon juice
1.00 onion — small, grated
250.00 ml mayonnaise
20.00 ml Worcestershire sauce
25.00 ml capers — finely chopped
12.00 olives — black, finely chopped
5.00 gherkins — small, finely chopped
salt and freshly ground black pepper — to taste
Tabasco sauce — a few drops
olives — green, stuffed, sliced
1.00 avocado — sliced
fennel — fresh, for serving
sour cream — or toast
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Method:

Spray six ramekins with non-stick spray.
Drain the tuna, reserving the brine. Sprinkle the gelatine over the drained brine and soak till spongy. Heat over boiling water or for about 30 seconds on 100 percent power in the microwave oven until the gelatine has melted. Stir every now and then. (Make sure that the gelatine does not come to the boil.) Add the lemon juice and cool slightly.
Flake the tuna and add the remaining ingredients, except the stuffed olives. Mix well. Stir in the gelatine.
Turn the mixture into the prepared ramekins and refrigerate to set.
Turn the moulds out on to a platter just before serving. Garnish each mould with three slices of green olives if desired. Arrange the avocado fans and sprigs of fennel on the platter.
Serve with a dollop of sour cream or triangles of toast.
Serves 6.



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