Method: Combine 1/2 cup tartare sauce with 1/2 cup mayonnaise and 300 gm sour cream, stirring until smooth and creamy. Dissolve 1 tablespoon gelatine in 1/2 cup hot water. Add this to the mayonnaise/sour cream mixture stirring until thoroughly combined. Fold in 2 tablespoons capers and 185 gm Tuna. Spoon into a 1 litre mould and refrigerate until firm. Unmould, serve with salad.
Source: contributed by Marion McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).
Source: contributed by Marion McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).
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