Myrnas Tuna Mouse Recipes

MYRNA'S HUNGARIAN PECAN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers.

CHEESY TUNA MORNAY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
• Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

TUNA MOUSSE: SPUMA DI TONNO

Steps:

• Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
• Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.

TUNA MOUSSE RECIPE

Steps:

• First, drain tuna briefly, chop it and put in the bowl of the food processor together with the cream cheese (I used Philadelphia cheese).
• Add a teaspoon of capers, 3 - 4 rocket leaves (or parsley, chieves ... what you prefer) and mix until you get a smooth cream.
• And that's it.
• Store your Tuna Mousse in the refrigerator, closed an airtight container. When you need it, transfer it in a sac à poche and use to fill crostini, vol au vent, canapés, cream puff or everything you like.
• Here it is. Tuna Mousse Recipe is ready.
• Buon appetito!
• Enjoy!

MYRNA'S TUNA MOUSE

Steps:

• Hard boil eggs for 9 minutes, and place under running cold water.
• Defrost scrimp, and place in colander to drain. I usually squish them gently to get as much water off as possible.
• Open and drain tuna cans, and pour content into a large bowl.
• Using hand mixer mix with half the sour creme, you can use creme fraiche instead.
• Peel hard boiled eggs, and using egg slicer, first slice one direction, and careful turn sliced egg, and slice the other direction, so you have these long chopped egg pieces, you can of course also do this by hand.
• Carefully fold eggs and scrimp into tuna mix.
• In a different bowl mix chopped tomatoes, and the other half of the sour crème, mustard powder, salt and pepper.
• Reserving 100 ml of the juice from the tomatoes, in a cup measure cup.
• Gently fold the tomato mix into the tuna mix.
• Dissolve gelatin powder according to package direction, and using the reserved tomato juice, pour this into the dissolved gelatin, with whisking, to cool it abit.
• Pour gelatin and tomato mix into tuna mix with you stir, it will set rather fast.
• Rinse form with cold water, don't dry them.
• Pour tuna mouse into forms, cover with wrap and place in refrigerator for at least 5 hours.
• For serving:.
• On a serving platter cover with spinach leaves.
• Fill the sink with hot or almost boiling water, run a butter knife around the edge of the mouse pan and then gently dip the fish form in the hot water for about 15 sec, and quickly turning the pan over, on top of the spinach leaves.
• Decorate with lemon wedges.
• If using fish pans, gently pres the black olives into the mouse, where the eyes would be.
• Serve with dinner rolls or baguette slices.
• Enjoy.

TUNA MOUSSE

Steps:

• In a small saucepan heat gelatin in water over low heat, stir until thickened.
• In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended.
• Add gelatin mixture, then set aside to cool.
• In a large bowl, flake tuna.
• Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings.
• Mix well until smooth.
• Pour into a fish mold that has been well sprayed with cooking spray.
• Refrigerate until set, at least 2 hours.
• Unmold onto serving platter.
• Serve with crackers.

TUNA MORNAY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper.
• Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika.
• Bake for 20 minutes in the preheated oven, or until the top is golden brown.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.

GRANDMA MYRNA'S HONEY-WALNUT BRITTLE

Steps:

• Grease a large baking sheet with butter.
• Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
• Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
• Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.