Tuna mousse

(Originally posted August 27th, 2012)

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.

Please make a point of looking for sustainably sourced tuna. American Tuna, Wild Planet, or Whole Foods 365 brand are good choices. Walk past the Starkist. Seriously. You are better than Starkist.

Here is a Tuna Shopping Guide to help explain.

2 cans sustainably harvested (pole caught)* tuna drained
1/4 cup mayonnaise
1 tablespoon ketchup
4 cornichons (tiny cucumber pickles)
1 tablespoon capers
2 tablespoons lime juice
Pepper

Whizz in a food processor till smooth.

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

Dissolve the gelatin in the very hot water. Add to the tuna mixture and whizz again.

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.