Ruby Tuna Mousse

• 2 Tbsp. gelatin
• 1 c. tomato cocktail juice
• 1 tsp. lemon juice
• 1/4 c. chopped red bell pepper
• 1 c. sour cream
• 2 cans tuna (undrained)
• 1 c. mayonnaise
• dash of Tabasco sauce
• 1/2 tsp. salt

1. Brush mould with oil.
2. Soften 2 teaspoons gelatin in 1/8 cup cold water, then dissolve over heat.
3. Add to tomato cocktail, lemon juice and Tabasco and stir until mixed.
4. Add red pepper; pour into mould and place in refrigerator to set.
5. Place remaining ingredients in blender or food processor.
6. Soften remaining gelatin in a little cold water; dissolve over heat and add to mixture in blender.
7. Mix very well and spoon over set tomato layer.
8. Place in refrigerator until set.
9. Carefully turn out and decorate with parsley leaves or fresh basil.
10. Serves 10 to 12 as first course or side dish.

gelatin, tomato cocktail juice, lemon juice, red bell pepper, sour cream, tuna, mayonnaise, tabasco sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668408 (may not work)