400g of fresh tuna, cooked in steam and mashed
1 teaspoon of chopped salt
2 tablespoons of mustard
To taste: Salt
1 envelope of unflavored gelatin powder (13g)
1/3 cup of water
2 cups of fresh cream
Crisp parsley and cucumber for garnish
400g of fresh tuna, cooked in steam and mashed
1 teaspoon of chopped salt
2 tablespoons of mustard
To taste: Salt
1 envelope of unflavored gelatin powder (13g)
1/3 cup of water
2 cups of fresh cream
Crisp parsley and cucumber for garnish
Mix the tuna, salt, mustard, and salt well. Reserve
Dissolve the gelatin in water and let it hydrate for 5 minutes
Heat it over low heat in a water bath, stirring until dissolved
Let it cool and mix with the tuna
Beat the cream until firm peaks form
Mix delicately with the tuna
Place this mixture into an 17cm diameter by 9cm high mold, greased with oil
Refrigerate for at least 4 hours
Unmold and garnish with parsley and cucumber
Serves 8
Calorie count per serving: 290.
