Maxfacts

Tuna mousse

Ingredients

• 400 g tuna fish in oil
• 2 tsp prepared mustard
• 2 anchovies (filets in oil), rinsed and drained, chopped
• 2 tbsp capers, rinsed and drained, chopped
• 400 ml whipping cream
• 5 tbsp sherry (dry)
• spritz of lemon juice
• salt, pepper
• 1 sachet powdered gelatin

Method

1. In a small saucepan, sprinkle gelatin over a little water, set aside and let soak.
2. Combine tuna (with the oil), mustard, anchovies, capers half of the whipping cream and sherry and blend to a smooth consistency. Season to taste with salt, pepper, lemon juice. Dissolve soaked gelatin and slowly add to tuna puree while whisking the puree. Pass through a fine-meshed sieve.
3. Whip remaining half of cream, fold into tuna puree. Refrigerate for several hours or overnight until mousse is set.