Tuna Mousse with Dill and Cucumber (Mousse with Dill and Cucumber)

Name: Tuna Mousse with Dill and Cucumber
Yield: 16
Ingredients: Olive oil (for greasing); 2 cans of tuna in oil, mashed (260 g),; 1 cup of cucumber, seeded, cut into cubes (180 g); 2 tablespoons of fresh dill, chopped; 1/4 small red onion, finely chopped, soaked in cold water for 5 minutes; 1 cup of cream of milk (240 ml); 1 and 1/2 tablespoons of lemon juice; 1/2 tablespoon of grated lime zest; 1/2 teaspoon of salt or to taste; 1 dash of paprika; 1 envelope of unsweetened gelatin, white (12 g); 1/3 cup of cold water (80 ml); 2 medium tomatoes, peeled and seeded, chopped (240 g); 4 slices of cucumber cut lengthwise (for garnish); 48 crackers (to accompany)

1
Olive oil (for greasing)
2
2 cans of tuna in oil, mashed (260 g),
3
1 cup of cucumber, seeded, cut into cubes (180 g)
4
2 tablespoons of fresh dill, chopped
5
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes
6
1 cup of cream of milk (240 ml)
7
1 and 1/2 tablespoons of lemon juice
8
1/2 tablespoon of grated lime zest
9
1/2 teaspoon of salt or to taste
10
1 dash of paprika
11
1 envelope of unsweetened gelatin, white (12 g)
12
1/3 cup of cold water (80 ml)
13
2 medium tomatoes, peeled and seeded, chopped (240 g)
14
4 slices of cucumber cut lengthwise (for garnish)
15
48 crackers (to accompany)

Ingredients

1
Olive oil (for greasing)
2
2 cans of tuna in oil, mashed (260 g),
3
1 cup of cucumber, seeded, cut into cubes (180 g)
4
2 tablespoons of fresh dill, chopped
5
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes
6
1 cup of cream of milk (240 ml)
7
1 and 1/2 tablespoons of lemon juice
8
1/2 tablespoon of grated lime zest
9
1/2 teaspoon of salt or to taste
10
1 dash of paprika
11
1 envelope of unsweetened gelatin, white (12 g)
12
1/3 cup of cold water (80 ml)
13
2 medium tomatoes, peeled and seeded, chopped (240 g)
14
4 slices of cucumber cut lengthwise (for garnish)
15
48 crackers (to accompany)

Directions

1
Grease a 20 cm diameter mold with olive oil and line it with plastic wrap
2
Spread half the tuna at the bottom of the mold. Reserve
3
In a medium bowl, mix well the remaining tuna, cucumber, dill, drained onion, cream of milk, lemon juice, lime zest, salt, and paprika. Reserve
4
In a small refrigerator-safe bowl, sprinkle the gelatin over cold water and let it hydrate for 5 minutes
5
Heat high in a bain-marie and stir until dissolved
6
Add to the tuna mixture, stirring gently to incorporate well
7
Check the seasoning and adjust if necessary
8
Pour this mixture into the mold over the layer of tuna
9
Cover with plastic wrap and refrigerate at least 6 hours
10
Flip the mousse onto a serving plate and carefully remove the mold and plastic wrap
11
Spread chopped tomato on top of the mousse and garnish with cucumber slices
12
Serve with crackers
13
215 calories per serving