Mediterranean flan

INGREDIENTS for 4 PEOPLE diced flesh of ripe tomatoes, 8 5 gelatin sheets, 50 cl vegetable broth, 4 sun-dried tomatoes in oil, sliced 200 g of peppers in oil, cut into small pieces, 40 g of pickled capers well drained and rinsed, chopped 12 black olives, green olives 8 large, 200 g of tuna in brine.

For the vinaigrette: 2 tablespoons chopped chives, 1 tablespoon chopped chervil, 8 tablespoons of olive oil, 3 tablespoons of wine vinegar, salt and pepper.

Place the sheets of gelatin in a bowl filled with cold water and let it soften for about 10 minutes.

Bring to a boil the vegetable broth.

Remove from heat, add gelatin well squeezed and stir until it is dissolved.

Let cool.

Covered a rectangular glass baking dish with cooking foil.

Pour on the bottom about 1/2 cm of jelly; place the dish in the refrigerator for 5 minutes so that solidifies.

Lie then over half chopped tuna, half of black olives and half the vegetables in oil.

Cover with a thin layer of jelly and place back in the refrigerator for 5 minutes.

Repeat by alternating the ingredients again.

Finally place a layer of chopped green olives rondelline, pour the remaining jelly and place in the refrigerator for at least 6 hours.

When serving emulsify the ingredients for the vinaigrette.

Serve the Terrine into slices with the vinaigrette aside.