Beetroot Carpaccio with Tuna Avocado Timbale

Ingredients for 2 servings:

• 4 beetroots, cooked
• 1 avocado(s), ripe
• ½ bell pepper(s), yellow
• 3 small gherkins
• 1 tbsp capers
• 1 can tuna in its own juice
• 1 egg(s), hard-boiled
• 1 bunch arugula
• salt and pepper
• Allspice d’Espelette
• 1 cup vinaigrette, freshly mixed

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Chill the timbal thoroughly after preparation.

Tear the tuna into pieces, toss with some of the vinaigrette, and add 1/2 of the mashed avocado. Finely dice the remaining ingredients (bell pepper, 1 small beetroot, gherkin, and 1/2 of the avocado). Mix everything together, add the capers, and season with pepper, salt, and Espelette pepper. Arrange thin slices of beetroot on a plate and place the tuna mixture in the center with a ring. Garnish with arugula and the quartered egg. Serve with baguette.