Summary

Ingredients

• 150 g tuna in oil
• 5 tablespoon crème fraîche
• 1 teaspoon lemon juice
• 4 sheets gelatin, white
• 125 g cream
• Salt and pepper from the mill
• some frisée salad leaves
• Lingonberries, if possible fresh, otherwise out the glass

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Instructions

1. Drain the tuna well on a sieve. Put the tuna pieces in the kitchen mixer and puree with the creme fraîche and lemon juice.
2. Soak the gelatine according to the instructions on the packet, then stir into the tuna puree. Beat the cream until stiff and also add it to the tuna mixture. Season to taste with salt and pepper.
3. Line a suitable mold with cling film, fill in the tuna mixture and smooth it out. Push the mold once on the work surface so that any trapped air can escape. Chill the mousse in the refrigerator for a few hours.
4. Turn the mousse out before serving, remove the foil. Cut the mousse into slices, arrange on frisée salad, serve with cranberries.