Tuna Mousse and Tomato-Mango Salsa

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.