Summary

Ingredients

• 200 g tuna, in its own juice
• 2 tablespoon olive oil
• 100 ml fish stock
• 50 ml wine, white, dry
• 1 teaspoon butter
• 100 ml cream
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) cayenne pepper
• 1 dash lemon (s)
• 1 dash Worcestershire sauce
• 1 ½ sheet white gelatin
• 2 tablespoon whipped cream
• 2 tablespoon olives, black
• 4 tablespoon olive oil

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Instructions

1. Reduce the fish stock and the wine very strongly. Add the cream and continue to cook. Beat in ice-cold butter to bind. Soak the gelatine in cold water, squeeze it out well and add to the stock. Puree the tuna with juice very finely in the mixer and add. Season with salt, pepper, lemon, cayenne pepper and Worcestershire sauce and fold in 2 tablespoons of whipped cream. Put in the fridge for 1 hour.
2. Stone and finely chop olives that are as aromatic as possible, mix with the best olive oil and puree.
3. Remove the dumplings from the tuna mousse and pour the olive sauce next to it. Serve with fresh baguette.