2 tins tuna
20ml gelatin
30ml warm water
3 boiled eggs
375ml mayonnaise
60ml tomato sauce
1 onion chopped
Pinch of salt
30ml fish paste (optional)
Paprika (optional)
Method
- In a mixing bowl add tuna, eggs, mayonnaise, tomato sauce, salt, fish paste, paprika
- Dissolve gelatin in warm water and add to mixture
- Add chopped onion
- Liquidise all ingredients and dish into a jelly mould
- Refrigerate for 2 – 3 hours to set
- Remove from mould and place onto a serving platter decorate with olives and cocktail tomatoes
- Serve with melba toast or savoury biscuits
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