and one of my favorite ways of preparing tuna in a can.

I give you.. ta daaaa.. tuna mousse

The gelatin version

2 cans of tuna in water
2 boiled eggs æg (optional)
1 onion
1 cup creme fraishe
1 half teaspoon mustard
salt
pepper
lemon juice
3 sheets of gelatin
toppings (optionale): shrimp, fake caviar, dill, eggs and watercrest combined to your liking.
Soak out the gelatin in cold water.
• Boil eggs for 9 minutes
• Drain tuna
• Blend tuna, crème fraise, and boiled eggs well
• Add lemon juice, salt and pepper
• Take the gelatin out of the water and press the water out. Melt in microwave with a bit of water for 15 secs.
• Chill the gelatin a bit till its hand warm and mix it with the tuna.
• Put the mixture into a mold and leave it in fridge for at least 2 hours.
• Serve with optional toppings, lettuce and perhaps tomatoes.


The butter version:
• 2 cans of tuna
• 200 grams soft butter.
• Half a cup crème fraishe
• 2 tblspoons lemonjuice
• Salt and pepper
Mix (preferably with a blender) all ingredients well and refrigerate for 4-5 hours allowing butter to reset. Serve like the gelatin version.

Hugz
Zuzzan