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Tuna moulds

Recipe from: 1/28/1993 12:00:00 AM
Ingredients 15
Servings 6
Time +/- 15 min + setting


  • 400
    tuna in brine
  • 20
  • 75
    lemon juice
  • 1
    small onion, grated
  • 250
  • 20
    Worcestershire sauce
  • 25
    capers, finely chopped
  • 12
    black olives, finely chopped
  • 5
    small gherkins, finely chopped
  • salt and pepper to taste
  • few drops Tabasco sauce
  • stuffed green olives, sliced (optional)
  • 1
    avocado, skinned, stoned and fanned (optional)
  • sprigs fresh fennel for decoration
  • sour cream or toast for serving


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.

Read more on: fish/seafood  |  microwave


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