Tuna mould

Name: Tuna mould
Yield: serving
Cuisine: Accompaniment
Ingredients: 1.00 Sheridans gelatine; 15.00 ml water cold; 100.00 ml water boiled; 370.00 g tuna tinned and drained; 1.00 onion finely chopped; 200.00 ml mayonnaise; 100.00 ml tomato sauce; 180.00 ml yoghurt plain; 10.00 ml sugar optional; sea salt and freshly ground black pepper

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

1.00	Sheridans gelatine
15.00 ml	water — cold
100.00 ml	water — boiled
370.00 g	tuna — tinned and drained
1.00	onion — finely chopped
200.00 ml	mayonnaise
100.00 ml	tomato sauce
180.00 ml	yoghurt — plain
10.00 ml	sugar — optional
	sea salt and freshly ground black pepper

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Method:

Line a small loaf tin with cling film. Soak the gelatine in the cold water until spongy. Add the boiling water, stirring until the gelatine has dissolved. Flake the tuna until fine and mix with the rest of the ingredients. Season to taste with salt and pepper. Stir in the gelatine and turn the mixture into the prepared loaf tin. Chill until set. Serve with wholewheat bread and slices of lemon.