Ruby Tuna Mousse

Directions

1. 1
   Brush mould with oil.
2. 2
   Soften 2 teaspoons gelatin in 1/8 cup cold water, then dissolve over heat.
3. 3
   Add to tomato cocktail, lemon juice and Tabasco and stir until mixed.
4. 4
   Add red pepper; pour into mould and place in refrigerator to set.
5. 5
   Place remaining ingredients in blender or food processor.
6. 6
   Soften remaining gelatin in a little cold water; dissolve over heat and add to mixture in blender.
7. 7
   Mix very well and spoon over set tomato layer.
8. 8
   Place in refrigerator until set.
9. 9
   Carefully turn out and decorate with parsley leaves or fresh basil.
10. 10
    Serves 10 to 12 as first course or side dish.