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Clemente Jacques

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Recipe of Tuna Mousse in 15 Minutes
Recipe

Tuna Mousse in 15 Minutes

15 min
Easy
4.5
|
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In meetings there will be no better snack than this one. Do not complicate and surprise your guests with a snack that will take you 15 minutes.
Learn more about Clemente Jacques

Ingredients

10 servings
  • 3 spoonfuls of chipotle chile pepper Clemente Jacques ® Ground Sweets
  • 2 cans of tuna in water drained
  • 1 package of cream cheese
  • 30 milliliters of sour cream
  • 1/4 of White onion
  • Salt and pepper to taste
  • 1 on of gelatin powder

Preparation

Chop the onion into medium pieces, it will liquefy then it does not matter if it is not so fine.
Mix the tuna without water in the blender jar, the cream cheese at room temperature (this is very important, otherwise it will be difficult to liquefy), and the sour cream.
When a paste has been poured, pour the tablespoons of Chipotles Dulces Jacques Clemente Jacques, you can add more if you wish.
Add the chopped onion and season with salt and pepper. Blend again, if the mixture gets stuck, help yourself with a wooden spoon.
Hydrate the envelope of grenetine in two tablespoons of hot water, mix vigorously so that lumps do not form. Pour it into the blender and blend again.
Grease a mold with a little spray oil and pour the mixture.
Plasticize and refrigerate for 3 hours. Once it is firm you can unmold it.
Accompany with salty cookies and a little more of Chipotles Dulces Molidos Clemente Jacques ®.

PRESENTATION

Serve in a platter, served with baguette, ciabatta, cookies or toast.

TIPS

Refrigerate it a day early if you have time.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
7.5
kcal
0.4%
Carbohydrates
1.7
g
0.6%
Proteins
0.2
g
0.3%
Lipids
0.0
g
0.0%
Fiber
0.3
g
0.5%
Sugar
0.8
g
0.9%
Cholesterol
0.0
mg
0.0%
Esha
Rate this tip
Ratings (3)
martha Brun Serrano
30/01/2019 19:10:06
Muy bueno
Anonymous
09/12/2014 11:02:57
¡Bienvenida Fabiola! Esperamos que te guste nuestra página y nos compartas tus recetas, fotos, dudas y tips para estar en contacto. Saludos : )
Anonymous
30/11/2014 12:36:16
hola Soy de nuevo ingreso. 

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