TUNA MOUSSE WITH GREEK YOGURT

Leia em PORTUGUÊS

One more recipe using GREEK YOGURT where you normally would use mayonnaise and/or cream. Savory mousse is an excellent  option as finger food when served with crackers or bread and also perfect as an appetizer or with salad. In this lighter version the Greek Yogurt lends a light texture without making any noticeable change in taste. You can use this recipe as a base to create your own favorite flavors. It is delicious and much healthier!

TUNA MOUSSE WITH GREEK YOGURT

Ingredients:

2 tsp powdered unflavored gelatin

2 tbsp water

1 small carrot 

1/4 of a small red bell pepper 

1/4 of a small yellow bell pepper

1/4 of a medium onion
1 small sprig of parsley

250g canned tuna, drained

1 tbsp capers

1 tsp mustard (I used L'ancienne)

1 tbsp olive oil

1 cup GREEK YOGURT

salt and black pepper to taste (watch out for the salt, as tuna is salted already and you may want to omit it)

Directions:

In a small heat resistant bowl with the water, sprinkle the gelatin. Let it sit while you prepare the rest of the recipe.

Pulse the carrots, peppers, onion and parsley in a food processor until vegetables are cut into tiny pieces.

Add tuna, capers and mustard and give a short whirl.

Transfer the mixture to a bowl and stir in olive oil and yogurt until combined. Season with pepper, and check if it needs any salt. If so, add to taste.

Heat the gelatin mixture in a double boiler or microwave only until it is liquid. Add it to the mousse and mix well.

Pour mousse in a mold, cover and refrigerate for a few hours until set. It should be set enough to be unmolded, so you may want to use a mold with a design. I didn't have one on hand so I used this plastic disposable package, I guess it packed mushrooms that I had recently bought at the supermarket. Anyway, if you choose this option, make sure it is a food safe container and  wash it very well before using :o) You may be lucky to get packages with amazing designs on your next trip to the grocery store!