Tuna Mousse
Similar to the Vitel tonné sauce, this mousse can simply be spread on savoury tarts as a starter. Without butter, it’s what I like to call the “San Lorenzo” appetizer!
In a blender, mix:
50 g of butter at room temperature
1 jar of San Lorenzo tuna fillets
3 spoonfuls of Organic balsamic vinegar mayonnaise
1 spoonful of very small capers
5-6 anchovy fillets
Blend all the ingredients into a mousse. Leave to rest in the fridge for at least 1 hour before serving.
