Mousse is a versatile preparation that can be made sweet or savory, and in both cases, it is absolutely delicious. This tuna and shrimp mousse is ideal for any time of the year and perfect for a more elegant and formal dinner. It's easy to prepare, economical, and stylish, using...
Ingredients
tuna in water1can
unflavored gelatin10g
water200mL
plain yogurt200g
golf sauce (mayonnaise and ketchup mix)2tbsp
heavy cream100g
cleaned shrimp150g
salt
pepper
paprika
toasted bread slices
roasted red bell pepper in oil, cut into thin strips1
Nutrition (per serving)
Calories
127.2kcal (6.36%)
Protein
10.7g (21.4%)
Carbs
3.4g (1.25%)
Sugars
2.0g (3.94%)
Healthy Fat
3.7g
Unhealthy Fat
3.6g
% Daily Value based on a 2000 calorie diet
How to make Tuna and Shrimp Mousse
- Step 1
Drain the tuna, removing all the water, and place it in a blender. Process until you achieve a smooth paste.
- Step 2
Hydrate the unflavored gelatin with the water and heat over low heat until fully dissolved. Remove from heat and set aside.
- Step 3
Add the plain yogurt, golf sauce, dissolved gelatin, and lightly whipped heavy cream to the tuna paste. Season with salt, pepper, and paprika to taste.
- Step 4
Pour half of the mixture into a tube-shaped mold (bundt pan) previously greased with oil. Refrigerate until it solidifies.
- Step 5
Remove the mold from the refrigerator and add the cleaned shrimp, covering them with the remaining tuna mixture.
- Step 6
Return the mold to the refrigerator for about four hours or until it is firm.
- Step 7
To unmold the mousse, briefly dip the mold in warm water.
Nutrition (per serving)
Nutrition (per serving)
Calories
127.2kcal (6.36%)
Protein
10.7g (21.4%)
Carbs
3.4g (1.25%)
Sugars
2.0g (3.94%)
Healthy Fat
3.7g
Unhealthy Fat
3.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the mold is well greased with oil to make unmolding easier.
Use fresh shrimp for better flavor and texture.
Serve the mousse chilled for the best taste and consistency.
Pair the mousse with toasted bread slices for added crunch.
FAQS
Can I use flavored gelatin instead of unflavored?
No, unflavored gelatin is necessary to avoid altering the taste of the mousse.
How long should I refrigerate the mousse?
Refrigerate for about four hours or until it is firm.
Can I substitute heavy cream with another ingredient?
You can use sour cream or Greek yogurt as a substitute, but it may slightly alter the texture.
What is golf sauce?
Golf sauce is a mix of mayonnaise and ketchup, commonly used in various dishes.
How do I unmold the mousse without breaking it?
Briefly dip the mold in warm water to loosen the mousse before unmolding.
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North Terrace, Adelaide, South Australia, 5000
Australia