Tuna mousse (5)
Instructions
Knead well and worked for a long time (possibly pounding in a mortar) with tuna and anchovy butter that you first washed and bones removed, until you have a smooth, blended compound, pass through a sieve and add a little lemon juice and pepper.
Pour all in one cassette you have mold lined with oiled paper.
Flatten the surface of the mousse and refrigerate for a few hours.
Drafted and serve accompanied with slices of toasted bread
Ingredients and dosing for 6 persons
- 300 g of tuna in olive oil
- 4 anchovies
- 220 g of butter
- Lemon
- Pepper