Aspic with tuna (2)
Instructions
Hard-boiled eggs cut into wedges and mix in a bowl the ricotta crumbled tuna and onion.
Stir the gelatine (prepared by following the instructions on the package) with lemon juice.
Pour a little jelly on the bottom of a mold, let it harden in the refrigerator and lay over the olives, then consisting of ricotta and hard-boiled eggs.
Complete all other passes and jelly in the refrigerator for 3 hours to harden.
Serve the aspic pie on a serving dish and garnish with lettuce leaves.
Ingredients and dosing for 4 persons
- 25 cl of jelly made with a product on the market
- 1 tablespoon of lemon juice
- 150 g of ricotta
- 100 g of natural tuna drained
- 1 tablespoon of finely chopped onion
- 40 g of spain's green olives stuffed
- 4 hardboiled eggs
- For garnishing:
- Some leaves of salad