Tuna and Avo Mousse


  • 1 x 170g Lucky Star Tuna
  • 1 x large ripe Avo
  • 15ml lemon juice
  • 1 x tablespoon of finely chopped onion
  • 1 x tablespoon hot sauce
  • 125ml chicken stock
  • 15gr gelatin (1 sachet)
  • 75ml cream
  • 50ml mayonnaise
  • 1x egg white
  • 30ml boiling water
  • Method

    For the Avo part of the mousse:
    Peel and chop the avocado and blend with the lemon juice,hot sauce and chicken stock, until smooth
    Dissolve the gelatin in little water and pour into the avo mix while stirring constantly
    Allow it to cool down for 15 minutes for it to set
    Whip cream until firm and whisk egg white until stiff
    Fold the cream into the avo mix while slowly adding the mayonnaise, and then the egg whites
    Season with salt and pepper
    Rinse mould with cold water, pour mix into mould and set in fridge for at least on hour

    For the Tuna part of mousse:
    Drain the Lucky Star Tuna and flake the fish
    Add the lemon juice, tomato sauce, salt and pepper and mix well
    Pour the mayonnaise into a large bowl
    Dissolve the gelatine in water and mix with the mayonnaise
    Add the Lucky Star Tuna to the mayonnaise mixture and stir
    Beat the cream until firm and fold into the tuna and mayonnaise mixture
    Finally, beat the egg white until stiff and fold in carefully
    Pour the mixture on top of the avo mousse in the mould and allow to stand in the fridge until set (approx. 1 hour)
    Once the mousse is set, turn the mould upside down on a serving plate. The mousse should slide out of the mould
    Decorate as desired and serve

    Best enjoyed with

    Serve with various snacks such as vegetables and crackers



    The recipe on this page has been supplied by a Lucky Star fan.