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Recipe of Picoso Tuna Mousse with Pico de Gallo
Recipe

Picoso Tuna Mousse with Pico de Gallo

50 mins
Low
55
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If you like cold snacks, prepare this salty and creamy mousse of Marina Azul® Tuna, with mayonnaise, wide chili, evaporated milk, garlic powder, onion powder and delicious cream cheese, accompany your mousse with biscuits and a delicious pico de rooster.
Learn more about Marina Azul

Ingredients

10 portions
  • 2 envelopes Tuna with Chipotle Marina Azul®
  • 2 envelopes Tuna with Marina Azul® Water
  • 1/4 cups mayonnaise
  • 1 ancho chili pepper, clean, seedless, hydrated in hot water
  • 1 cup evaporated milk
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 190 grams cream cheese
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 envelopes gelatin, 7g each, hydrated and melted
  • 1/2 cups Pico De Gallo Sauce
  • to taste crackers , To accompany

Preparation

Blend Tuna with Chipotle Marina Azul® and Tuna with Marina Azul® Water, with mayonnaise, broad chili, evaporated milk, garlic powder, onion powder, cream cheese, salt and pepper. Add the grenetine in the form of thread, and pour the preparation into the mold for mousse.
Refrigerate for 40 minutes or until set, unmold and serve with pico de gallo. Accompany with salty cookies.

PRESENTATION

Garnish with pico de gallo sauce on top and serve with cookies.

TIPS

To avoid curdling and making lumps in the mousse you can temper a bit the grenetina with the blender mixture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Nuris Camacho
28/04/2019 13:05:04
Muy buena

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