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
Basil
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.