Tuna Aspic Recipes

TUNA ASPIC

Steps:

• Dissolve lemon Jello in hot water; add ketchup.
• Pour half of mixture in 13 x 9 pan and refrigerate until set; reserve remainder at room temperature.
• Mix rice, tuna and vegetables together.
• Add dissolved gelatin.
• Smooth filling over the set aspic; refrigerate until slightly set.
• Pour remainder of aspic over the top of filling.
• Refrigerate until completely set.
• May be served plain or with garnish of your choice, such as chopped hard boiled egg, black olives, fresh parsley, etc.

SPICY TUNA SASHIMI

Steps:

• Thinly slice the tuna steak (sashimi-style). Place the thin layers of tuna on a plate. Remove the rind and pith of 1/2 an orange, then slice and quarter. Remove the rind and pith of 1/2 a grapefruit, then slice and quarter. Lay the orange and grapefruit quarters on top of the tuna.
• Juice the remaining orange half into a small bowl and whisk in the soy sauce and lemon juice. Drizzle the sauce over the tuna and citrus. Sprinkle the tuna with chopped mint and diced jalapenos.
• In a small saute pan, heat the oil over high heat and quickly fry the rice noodles for 1 minute. Sprinkle them over the top and serve.

TUNA FISH SALAD IN GELATIN

Steps:

• Pour 1 1/2 cups boiling water over gelatin; add lemon juice and salt.
• Allow to cool and thicken a little.
• Add the rest of the ingredients.
• Pour into glass mold or pyrex dish; unmold, when thick, on a lettuce leaf.
• Top with mayonnaise.