1 1/2 cups of tomato juice
2 flavorless gelatin sheets
180g of ricotta cheese
2 tablespoons of skimmed milk, dissolved in 1/2 cup of water
1 tablespoon of lemon juice
1 teaspoon of English Worcestershire sauce
1 teaspoon of dried tarragon or 1 fresh sprig
240g of canned tuna in oil, drained and flaked
lettuce leaves
1 small cucumber, peeled and cubed
1 green pepper, sliced for garnish
1 1/2 cups of tomato juice
2 flavorless gelatin sheets
180g of ricotta cheese
2 tablespoons of skimmed milk, dissolved in 1/2 cup of water
1 tablespoon of lemon juice
1 teaspoon of English Worcestershire sauce
1 teaspoon of dried tarragon or 1 fresh sprig
240g of canned tuna in oil, drained and flaked
lettuce leaves
1 small cucumber, peeled and cubed
1 green pepper, sliced for garnish
In a blender, combine 1/2 cup of tomato juice and gelatin
Blend until the gelatin is dissolved
Heat the remaining tomato juice over low heat, then add it to the gelatin mixture
Continue blending
Add ricotta cheese, milk, lemon juice, Worcestershire sauce, and tarragon
Blend until creamy
Add the tuna, mixing with a fork
Divide the cream into 4 forms for gelatin molds
Refrigerate until firm
To serve, unmold and decorate with lettuce leaves, cucumber, and green pepper.
