50's Tuna Mousse with Cucumber

8 oz. cream cheese (not whipped)
1 can (6 oz.) solid white tuna in water, drained
1 tbsp. lemon juice
1 dash Tabasco sauce, or to taste
1/8 tsp. Worcestershire sauce, or to taste
1/4 tsp. salt
1 lg. English cucumber*

Directions:

Combine cream cheese and tuna in a food processor. Process until smooth. Place mixture in a mixing bowl and add the other ingredients until well blended. Taste and adjust seasoning to your own taste.

Refrigerate until ready to use -- at least two hours. When ready to serve, cut the cucumber into 1/8-inch slices. Spoon a rounded tablespoon of the mousse onto each slice. Or pipe onto each slice. Serve immediately or keep chilled under plastic wrap until ready to serve.

Comments from Kathleen Morrison :

English or hothouse cucumbers can be found in the specialty produce section of most supermarkets. They are longer than regular cucumbers and have few if any seeds. They usually come wrapped in plastic wrap. Since these cucumbers are not waxed, it is not necessary to peel them.

User Reviews:

This recipe is great! It is quick, easy and taste fab. Perfect ingredients, no overtaste. I will DEFINATELY make this again.
Have any more Kathleen?

Submitted by Terri on November 01, 1999

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