Tuna mousse (3)
Instructions
Wash the potatoes and boil in salted water.
Pass through a sieve the tuna well drained from the oil and place it in a bowl.
Drain the potatoes, Peel and pass through the ricer, by dropping the past into the Bowl containing the tuna.
Add half of the chopped capers to chop anchovies, passed to the sieve, mixed with fragrant liquor and let stand the dough.
With the yolks of eggs, a pinch of salt, the lemon juice and the oil prepared mayonnaise.
Add to the mixture the Worcestershire sauce, mustard, rubra sauce, a pinch of pepper and almost all of the mayonnaise.
Grease with a little oil a mold shaped like a fish.
Pour in the mixture, beating because there are no air bubbles and levelling.
Close the mould with a sheet of greaseproof paper and put it in the cold of the refrigerator less for at least an hour.
Turn the mold onto a serving platter and serve the pie by decorating it with the remaining mayonnaise, olives, capers and some watery vinegar fillet.
It is a recipe that takes a couple of hours of preparation, but it also prepares several hours in advance and it is for sure very tasty addition effect.
Ingredients and dosing for 6 persons
- 300 g of tuna in olive oil
- 500 g of potatoes
- 5 anchovy fillets in olive oil
- 50 g of pickled capers
- 2 egg yolks
- 1 tablespoon of mustard
- 1 teaspoon of salsa rubra
- Few drops of worcestershire sauce
- 1 lemon
- 10 green olives
- Few drops of brandy
- 1 pinch of cayenne pepper
- 1 glass of olive oil extra virgin
- Salt