100 g lemon or lime jelly crystals
250 ml hot water
250 ml cold water
185-200 g canned tuna fish, drained and flaked or fresh tuna, boiled
1½ tsp salt
1 medium onion, finely chopped
Dissolve jelly crystals in 250 ml hot water. Then add the cold water and refrigerate for 20 minutes.
Whisk the jelly until fluffy then add the remaining ingredients except lettuce leaves.
Stir until well mixed.
1 stalk white celery, finely chopped
6 radishes, finely chopped
250 g cottage or cream cheese
100 ml white vinegar
65 ml mayonnaise (recipe page 115)
4-6 crisp lettuce leaves, chopped parsley and lemon to garnish
Grease a 1½ litre jelly or plain mould. Put in the mixture and refrigerate until firm. Place the lettuce leaves in a circle on a plate and unmould the set mixture in the middle. Garnish with parsley and lemon.