Tuna Mousse with Marinated Zucchetti

The day before:

Drain tuna well and crush with mascarpone in a cutter. Place gelatine sheets in cold water for five minutes, squeeze out, melt with water in microwave or water bath.

Add one tablespoon tuna puree to gelatin, mix with remaining amount. Season with salt, pepper and mustard. Finely dice the gherkins, add to the tuna mixture and fold in the cream. Form into a tureen lined with plastic wrap, refrigerate until firm.

Rinse zucchini, cut ends into small pieces, cut into thick slices.

Sauté them in olive oil on both sides until they have a light crust. Salt over it form, cool. Mix olive oil with wine and balsamic vinegar. Add peeled garlic cut into small pieces. Place zucchini slices in layers in container, pour marinade over each layer. Leave to marinate in refrigerator.

Dressing:

One hour before serving, remove marinated zucchini from refrigerator. Add finely chopped parsley before serving. Cut out balls of the tuna mousse with 2 spoons, garnish with marinated zucchini or leaf lettuce and bring to the table with a baguette.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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