Ingredients

2x 425 g	cans of tuna in brine (large cans)
1/2	onion
600 mL	plain yoghurt
1/2 tbsp	lemon juice
	boiling water
2 tbsp	gelatine
	olive oil

Equipment

• wizz (food procesor)
• mousse mold (or bowl)

Method

1. peel onion put in food processor, wizz
2. drain tuna add to food procesor, wizz
3. add yoghurt and lemon juice, wizz
4. in a small bowl / cup add enough boiling water to gelatine to disolve it
5. when disolved strain into wizz and wizz to make sure all ingredients combined
6. grease mould with olive oil, cover and regfiderate overnight

Notes

good with seafood sauce and/or avocado as an entree

also good with crackers or sliced carrot/celery as a dip

spread on sandwiches

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