Tuna mousse

Ingredients for 6 servings:

• 2 cans of tuna, plain
• 1 can/n anchovy fillet(s)
• 130 g mayonnaise
• 1 ½ dl white wine
• 1 sachet of powder (brine powder)
• 1 pinch of salt
• 1 pinch of white pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Tuna mousse suitable for a buffet and can be kept in the refrigerator for up to 1 week

Drain the tuna and purée it with the anchovies and mayonnaise in a bowl. Add salt and pepper. Bring the white wine and brawn to a boil and add it, purée thoroughly again, and mix thoroughly. Transfer to a dish suitable for turning out. Let cool for about 3-4 hours. Ideally, use a dish where the lid and base can be opened when turning out. It will keep for 1 week in the refrigerator. If using immediately, you can also finely chop a small onion and 3 pickled gherkins and purée them with the dish, or add a few capers.