1 tablespoon of unsalted gelatin
1/2 cup of cold water
1 cup of mayonnaise or salad cream
1/4 cup of lemon juice
salt and black pepper to taste
210 grams of canned tuna, flaked and drained
1/4 cup of chopped fresh parsley
1/4 cup of chopped green bell pepper
3 tablespoons of chopped red bell pepper
1 tablespoon of finely chopped scallion greens
2 tablespoons of unsalted gelatin
3 cups of chilled tomato juice
1 1/2 tablespoons of finely chopped onion
1 tablespoon of unsalted gelatin
1/2 cup of cold water
1 cup of mayonnaise or salad cream
1/4 cup of lemon juice
salt and black pepper to taste
210 grams of canned tuna, flaked and drained
1/4 cup of chopped fresh parsley
1/4 cup of chopped green bell pepper
3 tablespoons of chopped red bell pepper
1 tablespoon of finely chopped scallion greens
2 tablespoons of unsalted gelatin
3 cups of chilled tomato juice
1 1/2 tablespoons of finely chopped onion
Soak 1 tablespoon of unsalted gelatin in cold water in a small saucepan for 5 minutes
Heat over low heat, stirring constantly, until dissolved completely
Remove from heat
Add the mayonnaise or salad cream, lemon juice, and stir well
Combine the tuna, parsley, green bell pepper, red bell pepper, scallion greens, salt, and black pepper to taste
Place in a lightly oiled mold with a capacity of 6 cups, leaving about 1 inch at the top
Refrigerate until firm
Soak 2 tablespoons of unsalted gelatin in 1/2 cup of chilled tomato juice for 5 minutes, heat over low heat, stirring constantly, until dissolved completely
Add 2 1/2 cups of chilled tomato juice and finely chopped onion
Spread over the first layer and refrigerate until firm
Serve cold, sliced into 8 to 10 portions.
