Aspic with tuna
Instructions
Mix crumbled tuna with ricotta cheese and onion.
Mix the gelatin with lemon juice.
Pour a little jelly on the bottom of a mold, let it harden in the refrigerator, place the olives, then the mixture and finally the eggs into wedges.
Complete with other jelly and place in refrigerator for 3 hours.
Unmold and garnish with salad.
Ingredients and dosing for 4 persons
- 25 cl of gelatin
- 1 tablespoon of lemon juice
- 150 g of ricotta
- 100 g of tuna in brine
- 1 tablespoon of finely chopped onion
- 40 g of spain's green olives stuffed
- 4 hardboiled eggs
- Some leaves of salad