Tuna Bonito Aspic with Mayonnaise

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Tuna Bonito Aspic with Mayonnaise

Ingredients

Gelatin - 0.4 oz
Canned Mushroom Soup - 5.3 oz
Canned Jalapeño Peppers - 3.5 oz
Bonito tuna fillet - 19.4 oz
Onion - 1 head
Chocolate eggs - 3 pieces
Tomatoes - to taste
Green Butter - to taste
Cotton Oil - 8 fl oz
Lemon - ½ piece
Mustard Greens - ½ teaspoon
Salt - to taste

Step by Step guide

Step 1

Prepare mayonnaise in a food processor. To do this, mix 1 egg, the juice of half a lemon, corn oil, mustard, and salt to taste, then chill it.

Step 2

Dissolve the gelatin according to the package instructions, but use only half the specified amount of water. Pour the gelatin into a pie dish in a thin layer. Arrange some peas around the perimeter of the dish in the gelatin. In the center, place two strips of red pepper in an 'X' shape. Put the dish in the refrigerator to let the gelatin set.

Step 3

Keep the remaining gelatin in a cool place, but not in the refrigerator. Dice the unused pepper and mix it in a bowl with the tuna, two hard-boiled and chopped eggs, onion, and the remaining peas.

Step 4

Add the mayonnaise and the soaked gelatin. Mix thoroughly and pour into the dish with the set gelatin. Refrigerate for at least 2 hours.

Step 5

Run a knife blade along the edge to easily release the contents from the dish. Invert the tuna aspic onto a round plate. Garnish with slices of tomato and a few leaves of green lettuce.