Tuna mousse (4)
Instructions
Blend very well depriving it of tuna oil, then add the mascarpone butter, add flavor, must be flushed with a few drops of cognac, stir well and chill in refrigerator.
With the help of a kitchen bag (sac a few) and a fluted nozzle (duina) form of the circles above British biscuits or crackers, garnish with capers, highlighting one above every mousse, mousse can be gelatinising.
Ingredients and dosing for 4 persons
- 160 g of tuna in olive oil
- 80 g of butter
- 50 g of mascarpone
- Salt
- Pepper
- Cognac
- For garnishing:
- Some of capers