Tuna Mousse with Spring Onions on Olive Toasts
List of Ingredients
Ingredients · Servings 12
- 1LB. small black olive rolls
- 5 1/2OZ. oilpacked tuna, drained
- 1/2C. cream
- 6WHOLE spring onions
- Saltpacked capers
- Extravirgin olive oil
- Salt
- Pepper
Method · 1 h 20 min
- Trim the spring onion keeping a bit of the green part. Cut in half lengthwise and brown in a pan with 1 tablespoon of oil for 4-5 minutes. Add a 1/2 cup of water and a pinch of salt and let them stew, covered, for another 10-12 minutes. Finally, set aside to cool.|Cut the rolls into 36 slices. Toast in the oven until crispy. Purée the tuna in a food processor with 1 teaspoon of capers, rinsed well. Strain this creamy mixture to make it smoother.|Place the tuna mixture in a bowl resting in a container partially filled with water and ice, to keep it
- nice and cold. Pour the cream into the tuna in a steady stream and whip it with a whisk to make a soft mousse. Season with white pepper and add salt, if necessary.
- Top the toasts with a small quenelle of mousse and pieces of spring onion.
- 1 LB. of small black olive rolls
- 5 1/2 OZ. of oilpacked tuna, drained
- 1/2 C. of cream
- 6 WHOLE of spring onions