Tuna Mousse and Tomato-Mango Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 400 grams Tuna (canned in own juice)
- 1 shallot
- 1 Tbsp Caper
- 50 grams Crème fraiche
- 80 milliliters Whipped cream
- ½ tsp whipped cream stabilizer
- salt
- 1 splash lemon juice
- freshly ground peppers
- 2 Tomatoes
- 1 small Mango
- 1 tsp honey
- 2 Tbsps white balsamic vinegar
- 2 Tbsps Canola oil
- Chili powder
- 8 Cocktail shrimp
Preparation steps
For the tuna mousse: Drain the tuna, place in a bowl and flake with a fork.
Peel and finely chop the shallot. Drain and finely chop the capers. In a bowl, stir the tuna with the shallots, capers and creme fraiche. In another bowl, whip the cream with the stabilizer until stiff. Gently fold into the tuna, and season with salt and pepper to taste, and the lemon juice.
Place in a 7 cm (approximately 2 3/4 inch) mold, like a ramekin. Smooth top, cover and chill for 1 hour.
For the salsa: Blanch the tomatoes, peel, quarter, core and finely dice. Peel the mango and finely dice. In a bowl, whisk the honey with the vinegar and oil. Season with salt and chili powder to taste. Stir the tomatoes and mango into the honey mixture. Pat the shrimp dry and stir into the salsa.
Invert the tuna mousse into the center of a platter. Scatter the salsa around it and serve.
