Tunmuse

Ingredients for Tunmuse

Instructions for Tunmuse

To prepare the Tunmuse recipe, please follow these instructions:

The gelantine is separated and soaked in cold water.

The eggs are boiled for approx. 9 minutes until they are hard-boiled. Cool, peel and divide both ways into an egg piece to cut the egg into a fine tern.

The tuna is drained for water.


Tuna, creme fraiche, onions and eggs are well mixed together. Add salt, pepper, mustard and lemon juice.

Gelantine is taken up from the water and taped out of water. Melt over water bath or microwave for approx. 15 seconds at full power. (Varies from oven to oven, so try it out)

Gelantine cools easily until it is hand warmed and stirred in the tassel. The tuna mousse comes in a spring form or a suitable serving dish, and put in a refrigerator until it is stiffened, approx. 2 hours.

Before serving, tuna mashed with shrimp and dill.

If you arrange the tuna mousse on the plate, it can be served with finely ground iceberg at the bottom of the plate, and two slices of tuna mousse upstairs. Decorated with tomato boats around and prawns and dill on top of the mousse. A good bread or flute is served here.