Can you help me with the preparation of spanish dessert recipes using tuna mousse recipe as a base? I love tuna, it is so tasty, very economical and healthy if eaten in moderation. I’ve tried to include kosher recipes that makes about one can of the tuna go a pretty long way. But now I am struggling with finding some new ideas for tuna that I can include in the spanish dessert recipes. I usually am struggle with the preparation(specially the gelatin part), will you tell me about it from the scratch so that I can be sure that I am not making a mistake anywhere?