- 2 x 7oz (175g) tins of Tuna
- 1 x 12g sachet of powdered Gelatine
- 150ml boiling water
- 150ml mayonnaise
- Salt and pepper to taste
- Chopped Garlic or pureed Garlic to taste
- 1 small, finely chopped onion
- 100ml Tomato ketchup
- 2 teaspoons Tomato puree
METHODPlace water THEN gelatine into a blender and mix well. Add the rest of the ingredients and blend very well until smooth.
Pour into 6 ramekin dishes or 1 larger dish (soufflé dish) Cover with clingfilm and refrigerate until set.
Serve in the containers or turn out onto a plate with wholemeal rolls, brown toast, crispbreads etc. with slices of cucumber, tomato and lettuce.