Tuna and Ricotta Mousse

'Place the egg whites in the smaller bowl of a stand mixer.'

'Let them come to room temperature.'

'In a small saucepan, sprinkle the gelatin over cold water and let it sit for 5 minutes to soften.'

'Heat the mixture over low heat until the gelatin has completely dissolved.'

'Remove from heat.'

'Place in a medium bowl and reserve.'

'Meanwhile, drain the tuna.'

'In a processor or stand mixer, beat half of the tuna, half of the ricotta cheese, and half of the yogurt until a smooth consistency is reached.'

'Add to the bowl with the gelatin mixture and mix well.'

'Beat the egg whites until stiff peaks form.'

'Mix carefully with the tuna mixture.'

'Grease a fish-shaped mold or your preferred mold with oil.'

'Place the mixture in the mold and refrigerate for several hours or until firm.'

'Unmold and garnish with cucumber, radishes, and lime wheels.'

'Serve 10 portions.'