"1 envelope of unflavored gelatin, white"
"1/3 cup of water (80 ml)"
"400g of fresh tuna, cooked in steam and flaked"
"1 cup of chopped capers"
"2 tablespoons of mustard"
"1 tablespoon of salt or to taste"
"2 cups of fresh cream (480 ml)"
"Chopped parsley and cucumber for garnish"
"1 envelope of unflavored gelatin, white"
"1/3 cup of water (80 ml)"
"400g of fresh tuna, cooked in steam and flaked"
"1 cup of chopped capers"
"2 tablespoons of mustard"
"1 tablespoon of salt or to taste"
"2 cups of fresh cream (480 ml)"
"Chopped parsley and cucumber for garnish"
"In a small saucepan, sprinkle the gelatin over the water and let it hydrate for about 3 minutes."
"Remove from heat and let it cool down."
"In a large bowl, mix well the tuna, capers, mustard, salt, and dissolved gelatin that is still warm."
"Reserve"
"In a blender, beat the cream until firm peaks form."
"Add to the tuna mixture and fold gently."
"Pour into an 17cm diameter x 9cm height mold greased with oil."
"Refrigerate for at least 2 hours or until set."
"Unmold and garnish with parsley and cucumber."
"291 calories per serving"
"Aromatic white wine"
"$ Marques de Riscal Rueda 95, Spain; Chardonnay Aldonis 94, Italy"
"$$ Villard Chardonnay Reserva, Chile; Châteauneuf-du-Pape La Bernardine 95, France"
"$$$$ Chassagne-Montrachet Louis Latour 1er cru 93, France"
