GREAT TUNA RECIPE
 

Hi people!

Hope it's new to you too:

Tuna
Some room temp. butter
parmesan cheese grated
1 squeeze of lemon juice
pepper, salt etc. to taste

Stick it all in the liquidizer and beat until it's a paste, but like reeeeeally smooth. Then put it a container in the fridge and let the butter set: volià a great tuna mousse. I tried it with salmon and ham too. The ham's pretty good, the salmon wasn't so good but I don't know if it depended on the quality of the salmon or what (was a polish salmon). I may try with smoked salmon .... heeey that sounds good!!!

I don't know the carb count but I guess it's pretty low...

Liv

tuna mouse
 

dear Liv;
thansk for the recipe
i will try it this weekend when i do my romaine roll ups
it will be the perfect spread
i like to use large romaine leaves as a roll up base
i usually put egg salad on them
make about 4 to 6 and sit down with a nice cuppa decaf coffee
hat a treat
i get the crunch and the filling and hardly any carbs
thanks for a new idea for me
have a great day
<')))><

Have a great day yourself and thank you for the lettuce roll-up idea ... never tried that before ...

Bye now
Liv

Kitchen Impaired
 

Hi,

I am culinary-impaired :o

Is a food processor the SAME as a liquidizer?

This sounds so *delish*, but I want to make sure I use the right kitchen tools :D


Thanks

Also, for those of us who aren't nature's cooks, could you give the quantities?

tuna -- one can of tuna? (small can, large can)

some butter -- half as much butter as the tuna? just enough to find it?

This looks really good -- in addition to lettuce leaves, you could stick it in celery and take it with you :)

Hi guys!

Well, being something I invented while experimenting I guess you can sort of make it as you like... I put in just enough butter to bind it because I get a bit nauseous with too much fat, but recently I tried about 3/4 tuna to 1/4 ricotta cheese or cottage cheese and it's good, too.

For quantity it's better to use a large tin of tuna or a few small ones because it does mess a bit and freezes quite well, so I usually make a lot. I you have guests you can also make a bunch and stick it in a mould and serve it like a normal tuna patè. I've tried adding capers and various stuff ... all good!!!

If anyone has any better ideas, my ears are flapping! Could try it with leftover chicken too. The secret is to make it really creamy.

And yes, a blender is a liquidizer with larger and wider blades. I think ....

Good luck..