Name: Spicy Tuna Mousse with Pico de Gallo
Prep time: 50 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 envelopes tuna with chipotle Marina Azul®; 2 envelopes Marina Azul® tuna in water; 1/4 cups mayonnaise; 1 ancho chile, 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 pepper; 2 envelopes unflavored gelatin powder, 7g each, hydrated and melted; 1/2 cups pico de gallo sauce; saltine crackers, for serving

Preparation

50 mins

Low

Blend the Tuna with Chipotle Marina Azul® and Tuna in Water Marina Azul®, with mayonnaise, ancho chili, evaporated milk, garlic powder, onion powder, cream cheese, salt, and pepper. Add the gelatin in a thin stream, and pour the mixture into the mousse mold. Refrigerate for 40 minutes or until set, unmold, and serve with pico de gallo. Accompany with salty crackers.