Tuna Mousse - cooking recipe

Ingredients

20 ml gelatin
100 ml water
1 (60 g) packet tomato soup mix, dissolved in
450 ml water
125 ml cottage cheese, smooth
250 ml mayonnaise
1 small green pepper, finely diced
1 onion, small, finely diced
3 celery ribs, chopped
2 eggs, hard boiled, chopped
2 (170 g) cans light chunk tuna in water (not oil)
1/2 teaspoon Tabasco sauce (more to taste)
50 ml coffee creamer

Preparation

Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
In a separate pan bring the soup to a boil and stir until thickened.
Add gelatine to soup and allow to cool.
Add all other ingredients and pour into an oiled (preferably fish-shaped) mould.
Allow to set completely in the fridge.
Turn out on a platter and garnish with prawns and lemon slices.
Serve with crusty bread or melba toast.