Irene’s tuna mousse

2 servings – 10g protein each

• 1 tbls gelatin
• 1/4 cup boiling water

Dissolve gelatin in boiled water and cool

• 1 x 185g can of chunky style tuna in spring water, drained
• 1 packet of onion soup
• 1 x 150g pot of sour cream
• 2 scoops protein powder made into a paste with 1/4 cup of cold water

Mix all ingredients thoroughly with a blender or spoon.

Pour into 2 mould dishes that have been well oiled. I used 2 small plastic bowls.

Place in fridge to set. Takes about 2 hours to set.