TUNA MOULD
- Blend in food processor:
- 2 tins tuna in brine, drained
- 1 cup Mayonnaise
- 1 cup cream
- 1 big onion, coarsely chopped
- Add:
- few drops of red food colouring
- Tabasco sauce
- Dissolve and add:
- 2 tablespoons gelatine powder in
- 30 ml hot water
Spray and Cook your mould before you begin.
Add mixture to sprayed mould and set mixture overnight in fridge.
To remove from mould – fill your kitchen basin with hot water.
Carefully emerge mould into the hot water up to the brim of mould, be careful for water not to come over the brim ± 30 seconds. Keep your eye on the mould. As soon as you can see that the sides of the set mould dislodges (become loose), take it out of the water.
With a dry cloth, dry the bottom of the mould properly.
Put your serving dish on top of the mold, carefully but quickly flip your mold over into your serving dish. (Remember where the fish mould come to contact with your serving plate, you will not be able to move your fish mould again. So be sure that it is in the correct place before flipping over.)
Immediately put your set fish mould back into your fridge for at least an hour before serving.
Remove from fridge before decorating. Decorate as you desire… I used cucumber for scales, olive for eye, gherkin for tail fin. USE YOUR IMAGINATION.
Return to fridge until you are ready to serve.
🐬🐬🐬🐬🐬Happy eating🐬🐬🐬🐬
Recipe and photo: Elize de Kock
