Tuna mousse

It wobbles, it jiggles, it's straight off the buffet tables of the 50's, 60's, and hangover 70's. It's wonderful.

Wrong... But wonderful.

2 cans oil packed tuna (olive oil, people, olive oil), drained
4 tablespoons mayonnaise
2 teaspoons ketchup
4 cornichons (tiny cucumber pickles)
1 tablespoon capers
2 tablespoons lime juice
Pepper

Whizz in a blender tilll smooth.

1/3 cup very hot water
1 packet (1/2 oz/1 tablespoon) gelatin

Dissolve the gelatin in the veryhotwater. Add to blender ingredients. Whizz.

Stick a finger in (please do not blend you finger) and taste. Assess salt vs pepper vs lemon juice. Adjust.

Pour tuna mousse-y mixture into a small bowl or mould. Chill for at least 2 hours. Slide a blunt knife dipped in hot water around its edges and tip out onto a serving plate.

Blipprrrrblblrblrbrlrblrblblblb. It wobbles. See?

Eat with good bread or crisp cucumber, or celery sticks. Or crackers. Or a spoon. Or on your own, with no one else watching.