1 tablespoon of unflavored gelatin
1 tablespoon of lemon juice
1 tablespoon of vinegar
2 tablespoons of finely chopped onion
500g of canned tuna (or fish for mousse)
1/2 cup of mayonnaise
1/3 cup of black olives, pitted and sliced
1/4 cup of chopped fresh parsley
1 large avocado
1/2 cup of sour cream mixed with lemon juice
1 tablespoon of unflavored gelatin
1 tablespoon of lemon juice
1 tablespoon of vinegar
2 tablespoons of finely chopped onion
500g of canned tuna (or fish for mousse)
1/2 cup of mayonnaise
1/3 cup of black olives, pitted and sliced
1/4 cup of chopped fresh parsley
1 large avocado
1/2 cup of sour cream mixed with lemon juice
Melt the gelatin in 1 cup of cold water in a saucepan over low heat
Stir until the gelatin is completely dissolved
Add the lemon juice, vinegar, onion, and salt
Refrigerate until partially firm
Add the flaked fish, olives, and parsley
Pour into a 3 1/2-cup liquid-capacity mold
Refrigerate until firm
Peel and pit the avocado and mash well
Mix with the sour cream mixture and salt
Refrigerate
Unmold the tuna mousse onto a serving plate
Cover with the mashed avocado mixture.
