350 g of fresh tuna, clean and free of skin and bones
1/2 cup white wine
4 capers
1/2 cup homemade or store-bought mayonnaise
Salt and pepper to taste
3 1/2 cups heavy cream chilled with 3 1/2 tablespoons freshly squeezed lemon juice
350 g of fresh tuna, clean and free of skin and bones
1/2 cup white wine
4 capers
1/2 cup homemade or store-bought mayonnaise
Salt and pepper to taste
3 1/2 cups heavy cream chilled with 3 1/2 tablespoons freshly squeezed lemon juice
Chill the tuna in the freezer until slightly firm, then cut it into small cubes
In a small saucepan, simmer the white wine with the capers for a few minutes
Strain and mix 1 tablespoon of the warm white wine with the mayonnaise
Mix with the tuna and season with salt and pepper to taste
Place the mixture in a mold and unmold onto a plate, or use an ice cream scoop to shape
Around it, place a little heavy cream and garnish with capers if desired
Let it set for 6 hours
Note: Instead of using capers, you can substitute 1/2 teaspoon chopped fresh dillweed.
