Mousse di tonno e olive
Tuna and black olives mousse
2 small cans of Albacore tuna in water (drained 224 g)
3 hard boiled eggs
10 g flat leaf parsley
100 g black pitted olives
30 g capers
40 ml liquid cream
30 ml lemon juice
1 pinch of salt
pepper to taste
Place the eggs in a saucepan filled with water, bring it to a boil and boil for 10 minutes then turn off the heat.
Rinse the eggs in cold water, take the shells off, cut them in half and remove the yolks.
Open your cans of tuna and drain it. Pat the tuna with a paper towel.
Drain the black olives.
Drain the capers.
Rinse the parsley and take the leaves off the stems.
In a cuisinard, combine the tuna, parsley leaves, capers, black olives and the three egg yolks.
Chop everything together then add the liquid cream and the lemon juice.
Add salt and pepper and refrigerate for half an hour before serving.
You can fill the egg whites with your tuna and black olives mousse.
Or serve it with raw celery.
Or simply with crackers or bread.