Tomato with Ventresca Mousse
There are recipes that surprise precisely because of their simplicity. And this tomato with tuna belly mousse is exactly that: few ingredients, almost no preparation, and a spectacular result.
A fresh, easy, light recipe that's perfect for when you want to prepare something special without making it too complicated! A winner for both everyday meals and surprising your guests!
INGREDIENTS (2 servings):
- 1 large tomato (pink or Barbastro)
- 80g tuna belly (1 can)
- Mayonnaise, ketchup, and Worcestershire sauce
- Capers
- EVOO and salt
PREPARATION:
- Blanch the tomato in hot water for a few seconds and run under cold water. Cut in half. If you like, you can peel it and scoop out the center.
- Blend the tuna belly with a little of its oil, 4 tablespoons of mayonnaise, 2 of ketchup, and Worcestershire sauce. If you want a spicy kick, you can add a few drops of Tabasco.
- Serve the mousse in the tomato, add pepper, a drizzle of EVOO, a pinch of salt, and a few capers.
Plate it nicely, set a beautiful table, and...
ENJOY!
