Vegetable Aspic

Ingredients

• 250 g fresh vegetables (e.g., broccoli, white asparagus spears; young carrots, peas)
• Salt
• Pepper (freshly ground)
• 200 g canned tuna in natural water
• 6 sheets of white gelatin
• 400 ml vegetable stock (instant or homemade)
• 2 tbsp white wine vinegar
• 125 g mayonnaise
• 1 tsp Mustard
• 1 tbsp Lemon Juice
• 50 g yogurt
• 0.5 bunch Chives
• 2 tbsp whipped cream
• 0.5 bunch watercress
• 6 cocktail tomatoes

Instructions

1. 1.

   Clean, wash, peel if necessary, and cut the vegetables into small pieces. Boil in salted water until al dente, shock with ice water, then drain. Drain the tuna and break it into small chunks.

2. 2.

   Soak gelatin in cold water. Heat 1/3 of the vegetable stock and dissolve the gelatin sheets according to the instructions. Mix with the remaining stock and season with vinegar, salt, and pepper.

3. 3.

   Pour about 0.5 cm of the gelatin liquid into a loaf pan and chill until set. Then layer alternating pieces of vegetables and tuna chunks, pouring the rest of the gelatin liquid over them so that the vegetables are completely covered. Chill in the refrigerator for at least 3 hours to set.

4. 4.

   Whisk mayonnaise with mustard, salt, pepper, and lemon juice, then fold in the yogurt. Before serving, stir in finely chopped chives and whipped cream.

5. 5.

   To serve, gently loosen the aspic by briefly placing it in hot water. Slice into rounds and arrange on plates with watercress, tomato wedges, and a dollop of yogurt-mayonnaise sauce.