Tuna Mousse

• 20 ml gelatin
• 100 ml water
• 1 (60 g) packet tomato soup mix, dissolved in
• 450 ml water
• 125 ml cottage cheese, smooth
• 250 ml mayonnaise
• 1 small green pepper, finely diced
• 1 onion, small, finely diced
• 3 celery ribs, chopped
• 2 eggs, hard boiled, chopped
• 2 (170 g) cans light chunk tuna in water (not oil)
• 1/2 teaspoon Tabasco sauce (more to taste)
• 50 ml coffee creamer

1. Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
2. In a separate pan bring the soup to a boil and stir until thickened.
3. Add gelatine to soup and allow to cool.
4. Add all other ingredients and pour into an oiled (preferably fish-shaped) mould.
5. Allow to set completely in the fridge.
6. Turn out on a platter and garnish with prawns and lemon slices.
7. Serve with crusty bread or melba toast.

gelatin, water, tomato soup mix, water, cottage cheese, mayonnaise, green pepper, onion, celery, eggs, light chunk tuna, tabasco sauce, coffee creamer

Taken from www.food.com/recipe/tuna-mousse-296958 (may not work)