R W O L E B E E E S P E P K N L N I 
Y T M B R W Y E M L I P K R E E L S 
L I P M D M C V E I N F R S B R E E 
R L O E U L S T A C M T M R E I E G 
A R A N W P E M E E S A M X L Y C L 
E E M D O N M U M S H P I E C E S E 
A B N F D O E E N E S M B D R N D E 
M R I E U R P S O F D N D M L I E U 
I T R N N A E S S V O I E E P D T I 
V O D I E E O S E U R L U M R P L D 
E S C L K D S M E L O Y D M E L E E 
M E A S D K O Y D R B M E A P D M D 
Y B R I L U K E P A V A I I A R A S 
L I I A C R R Y R R E E T Y R A E T 
E D T T O I S S K L I M T S E I K M 
N S A F S S T I R R I N G A D N L E 
I G L E F S N E L K N I R P S E E S 
F R D E U G M W H I P P K E L D M O 

TUNA MOUSSE WITH MUSTARD SAUCE (Word Search Version)

Printed from COOKS.COM

2 tbsp. butter
2 med. celery stalks, minced
2 med. green onions, minced
1 1/2 c. water
2 pkg. unflavored gelatin
Mustard Sauce (below)
1 (12 1/2 or 13 oz.) can tuna, drained
1 tbsp. minced pimento
2 tbsp. lemon juice
1 tsp. salt (less, if desired)
1 c. heavy or whipping cream
Lemon slices for garnish
Lettuce for garnish

EARLY IN DAY OR DAY AHEAD:

In melted butter, cook celery and green onions until tender. Stir in water. Sprinkle gelatin over water; cook, stirring until gelatin is dissolved. Refrigerate until mixture mounds slightly, about 1 hour.

Meanwhile, prepare Mustard Sauce; refrigerate.

In large bowl, finely flake tuna with a fork. Reserve 2 pieces pimento for fish's eyes. Stir in gelatin mixture, remaining pimento, lemon juice and salt.

In small bowl with mixer at medium speed, whip cream; fold into tuna mixture; spoon into 6-cup mold. NOTE: Nice to use a 6 cup fish mold. Cover, refrigerate until set, about 3 or 4 hours.

TO SERVE: Unfold mousse onto large platter; garnish with lemon and lettuce. Insert reserved pimento for eyes. Serve with sauce. 6 servings.

MUSTARD SAUCE:

In bowl, mix 1/2 cup mayonnaise, 1/4 cup milk, 1 tablespoon prepared mustard and 1/4 teaspoon salt.