Butter (for greasing)
2 cans of solid tuna in oil (260 g), mashed
1 cup cucumber, seeded, cut into cubes (180 g)
2 tablespoons fresh dill, chopped
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes
1 cup heavy cream (240 ml)
1 1/2 tablespoons lemon juice
1/2 tablespoon grated lemon zest
1/2 teaspoon salt or to taste
1 pinch of paprika
1 envelope unsweetened gelatin, white (12 g)
1/3 cup water (80 ml)
2 medium tomatoes, peeled and seeded, chopped (240 g)
4 cucumber slices cut lengthwise (for garnish)
48 crackers (to accompany)
Butter (for greasing)
2 cans of solid tuna in oil (260 g), mashed
1 cup cucumber, seeded, cut into cubes (180 g)
2 tablespoons fresh dill, chopped
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes
1 cup heavy cream (240 ml)
1 1/2 tablespoons lemon juice
1/2 tablespoon grated lemon zest
1/2 teaspoon salt or to taste
1 pinch of paprika
1 envelope unsweetened gelatin, white (12 g)
1/3 cup water (80 ml)
2 medium tomatoes, peeled and seeded, chopped (240 g)
4 cucumber slices cut lengthwise (for garnish)
48 crackers (to accompany)
Grease a 20 cm diameter mold with butter and line it with plastic wrap
Spread half of the tuna on the bottom of the mold. Reserve
In a medium bowl, mix well the remaining tuna, cucumber, dill, drained onion, heavy cream, lemon juice, grated lemon zest, salt, and paprika. Reserve
In a small refrigerator-safe bowl, sprinkle gelatin over water and let it hydrate for 5 minutes
Heat to dissolve in a hot water bath and stir until dissolved
Add the tuna mixture, stirring gently to incorporate well
Check the seasoning and adjust if necessary
Pour this mixture into the mold over the tuna layer
Cover with plastic wrap and refrigerate at least 6 hours
Turn the mousse onto a serving plate, carefully removing the mold and plastic wrap
Spread chopped tomato on top of the mousse and garnish with cucumber slices
Serve with crackers
215 calories per portion
