2 cups of canned tuna, drained and washed
3 egg yolks, separated
1 1/2 cup of chicken broth
1 tablespoon of chopped green chili peppers
1 teaspoon of salt
1/2 teaspoon of paprika
2 tablespoons of unflavored gelatin
4 tablespoons of cold water
2 tablespoons of finely chopped onion
1/2 cup of chopped almonds (or cashews)
1 1/2 teaspoons of Worcestershire sauce
1 cup of skim milk dissolved in 3/4 cup of water
Mushroom Dill Sauce
1 large cucumber, pureed
1 tablespoon of chopped fresh dill
1/4 cup of plain yogurt
2 cups of canned tuna, drained and washed
3 egg yolks, separated
1 1/2 cup of chicken broth
1 tablespoon of chopped green chili peppers
1 teaspoon of salt
1/2 teaspoon of paprika
2 tablespoons of unflavored gelatin
4 tablespoons of cold water
2 tablespoons of finely chopped onion
1/2 cup of chopped almonds (or cashews)
1 1/2 teaspoons of Worcestershire sauce
1 cup of skim milk dissolved in 3/4 cup of water
Mushroom Dill Sauce
1 large cucumber, pureed
1 tablespoon of chopped fresh dill
1/4 cup of plain yogurt
Beat the egg yolks and combine with chicken broth, green chili peppers, salt, and paprika
Heat in a double boiler over simmering water without boiling
Cook, stirring frequently, until smooth and thickened
Soak the gelatin in cold water for 5 minutes and then add to the hot mixture, stirring until dissolved
Let it cool and combine with the remaining ingredients, except egg whites and milk
Scoop out any excess oil from the tuna before using it
Pour the milk (dissolved in water) into an ice bath and chill until almost frozen
Beat with a mixer until the consistency of whipped cream
Beat the egg whites until stiff
Combine the gelatin mixture with the beaten egg whites
Pour into a chilled mold and refrigerate until firm
Unmold over lettuce and serve if desired, accompanied by Mushroom Dill Sauce
If serving, make the Mushroom Dill Sauce: puree the cucumber and mix with yogurt, dill, and chopped onion
The sauce will thicken slightly when chilled
Serve 8 portions and 2 cups of the sauce.
