50's Tuna Mousse with Cucumber
by Kathleen Morrison
SERVINGS
28 pieces scale / convert
INGREDIENTS
8 oz. cream cheese (not whipped)
1 can (6 oz.) solid white tuna in water, drained
1 tbsp. lemon juice
1 dash Tabasco sauce, or to taste
1/8 tsp. Worcestershire sauce, or to taste
1/4 tsp. salt
1 lg. English cucumber*
INSTRUCTIONS
Combine cream cheese and tuna in a food processor. Process until smooth. Place mixture in a mixing bowl and add the other ingredients until well blended. Taste and adjust seasoning to your own taste.
Refrigerate until ready to use -- at least two hours. When ready to serve, cut the cucumber into 1/8-inch slices. Spoon a rounded tablespoon of the mousse onto each slice. Or pipe onto each slice. Serve immediately or keep chilled under plastic wrap until ready to serve.
CHEF COMMENTS
English or hothouse cucumbers can be found in the specialty produce section of most supermarkets. They are longer than regular cucumbers and have few if any seeds. They usually come wrapped in plastic wrap. Since these cucumbers are not waxed, it is not necessary to peel them.
TAGS
appetizers, seafoodappetizers add tags
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1 Recipe Reviews
Terri
reviewed 50's Tuna Mousse with Cucumber
This recipe is great! It is quick, easy and taste fab. Perfect ingredients, no overtaste. I will DEFINATELY make this again.
Have any more Kathleen?
