Tuna mould

YOU
6 servings Prep: 10 mins, Cooking: 20 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

25.00 ml flour — cake
10.00 ml sugar
1.00 ml cayenne pepper
5.00 ml mustard — powder
10.00 ml butter — melted
2.00 eggs — whisked
375.00 ml milk
370.00 g tuna — tinned and drained
10.00 olives — green, stuffed, chopped
25.00 ml vinegar — white garpe
100.00 ml cream
sea salt and freshly ground black pepper
15.00 ml Sheridans gelatine
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Method:

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.



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