Vintage recipe | Ruby tuna mousse

This recipe was originally printed in Your Family's February 1980 edition, and described as 'something light and refreshing to get a meal off to a good start.'

Ingredients

2 envelopes gelatine, or 20g/ml granulated gelatine

250ml tomato cocktail

5ml lemon juice

50ml chopped sweet red pepper

250ml sour cream

2 tins tuna, undrained

250ml mayonnaise

tabasco sauce

3ml salt

To garnish

2 hard boiled eggs, grated

anchovies

lettuce leaves

water

Method

Brush individual moulds with oil and set aside

Soften 10ml gelatine in 25ml cold water, then dissolve over hot water. Add to tomato cocktail, lemon juice and a dash of tabasco sauce and stir until mixed. Add sweet red pepper, pour a little of this mixture into each mould.

Place in refrigerator to set.

Place remaining ingredients in a blender.

Soften balance of gelatine in a little cold water, then dissolve over heat and add to mixture. Miss very well and spoon over set tomato layer.

Place in refrigerator until set. Turn out into lettuce-lined cups and spinkle with the egg and top with anchovy.

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