INGREDIENTS
Light tuna in oil
Ganxet cooked beans
Anchovy fillets in oil
Miso
Milk cream 35% fat
Poultry stock
White celery head
Assorted bread sticks
BUY LIGHT TUNA IN OIL
BUY GANXET COOKED BEANS
BUY ANCHOVY FILLETS
Mousse of tuna and anchovy
2 rations
20 minutes
Easy
PREPARATION
1
Remove the skin from the beans
2
Add the tuna in Espinaler oil, the miso and the poultry stock.
3
Blend until a consistent texture is obtained
4
Whip the milk cream well chilled
5
Add the tuna mixture and stir
6
Drain the oil from the anchovies and cut them into small cubes.
7
Add the anchovies to the mousse and stir.
8
Cut the celery into small pieces to accompany the mousse.
