Tuna Cream with Salsa

Ingredients

• 400 g canned tuna (in its own juice)
• 1 Shallot
• 1 tbsp capers
• 50 g crème fraîche
• 80 ml whipping cream
• 0.5 tsp gelatin powder
• Salt
• a splash lemon juice
• pepper (ground)
• 2 Tomatoes
• 1 small mango
• 1 tsp Honey
• 2 tbsp white balsamic vinegar
• 2 tbsp Rapeseed oil
• chili powder
• 8 cocktail shrimp

Instructions

1. 1.

   Drain the tuna well and flake it finely in a bowl with a fork.

2. 2.

   Peel and finely chop the shallot. Drain the capers and also finely chop them. Add both to the tuna and mix in the crème fraîche. Whip the cream with the gelatin until stiff, fold into the mousse, and season with salt, lemon juice, and pepper. Place four serving rings (about 7 cm diameter) on a plate or smooth dish. Spoon the mousse into the rings, cover, and chill for at least one hour.

3. 3.

   For the salsa, blanch the tomatoes, shock them in ice water, peel, quarter, seed, and dice finely. Peel the mango, remove the flesh from the pit, and cube it. Whisk together honey, vinegar, oil, salt, and chili powder; fold in the tomatoes and mango, taste, then gently mix in the shrimp.

4. 4.

   Serve the chilled mousse on a plate (preferably with a palette), remove the rings, spread the salsa around and over the mousse, and serve immediately.