Monday, October 09, 2006

Tuna and pistachio mousse

Preparation : 15 minutes
Refrigeration : 1 hour

Ingredients for 6

400 gr tuna in oil (tinned)
2 eggs
150 gr ricotta
40 gr shelled pistachio nuts
2 tbsp cognac
Salt, pepper
  • Hard-boil the eggs for 10 minutes
  • Cool and shell the eggs
  • Drain the tuna, the mix in a food processor with the ricotta and the eggs
  • Season with salt and pepper
  • Add the cognac
  • Leave for 1 hour in the fridge
  • Mix in the pistachios before serving, and decorate with basil leaves.

Serve cold as an appetiser with crudité vegetables or crackers, or as a starter as stuffing for hollowed tomatoes or cucumber.

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