Tuna Jellied

Ingredients

425 g canned tuna

2 tbsp lemon juice

2 tbsp tomato paste

2 tbsp greens

2 tbsp onion

1 tbsp tomato paste

250 ml sour cream

125 ml dry white wine

30 g gelatin

250 g cream

Honey to taste

0.5 tsp Worcestershire sauce

Salt

Pepper

Puree the canned tuna (reserve the liquid), lemon juice, Worcestershire sauce, honey, and tomato paste in a blender.

Add the sour cream, greens, and onion. In a separate bowl, soak the gelatin in the wine. When it swells, dissolve it and mix it with the tuna mixture.

 Whip the cream until stiff and stir into the tuna-gelatin mixture. Season with salt and pepper to taste. Grease the mold with vegetable oil, add the jellied mixture, and refrigerate until set and chilled. Let it set, then invert it onto a plate and garnish as desired.

Enjoy!