Tuna mousse with olive vinaigrette

Ingredients for 8 servings:

• 2 cans of tuna, in its own juice
• 250 g quark
• 25 g anchovy fillet(s), pickled in oil
• 40 g capers
• 1 tsp, heaped pepper, green, pickled in brine
• 250 g mascarpone
• 1 tbsp mustard, medium hot
• 2 garlic cloves
• 8 sprigs parsley, flat, finely chopped
• 50 g olives, black
• 50 g capers
• 10 tbsp olive oil
• 1 tbsp vinegar (wine vinegar)
• 3 tbsp water
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Drain the tuna, anchovies, and capers thoroughly. Roughly chop and mix with the other ingredients. Purée finely, season to taste, pour into jars, and chill overnight. For the vinaigrette, peel and press the garlic. Finely chop the parsley. Pit and roughly chop the olives. Drain and chop the capers. Mix the olive oil with the wine vinegar and water. Mix with the other vinaigrette ingredients and season with salt and pepper. Refrigerate until ready to serve. Serve the tuna mousse with slices of baguette or ciabatta – if desired, spread it on the bread and drizzle with the vinaigrette.