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Clover leaf : crumbled light tuna, diced peppers, avocado puree, yuzu, apple juice aspic

Tapas, Salted

Presented in a Verrine, layered Clover Leaf Light Tuna and avocado puree salad, coated with an apple juice jelly.

Ingredients

Recipe for 4 persons

Crumbled tuna salad and avocado puree

0.25 Unit(s)
Yellow pepper
0.25 Unit(s)
Red pepper
0.25 Unit(s)
Green pepper
1 Can(s)
Flaked light tuna
1 Unit(s)
Avocado
15 Ml
Yuzu juice
250 Ml
Apple juice
2 Leaf(ves)
Gelatin
  • Salt and pepper
CLOVER LEAF : Crumbled Light Tuna, diced peppers, avocado puree, yuzu, apple juice aspic

Preparation time: 40 min

  • Set up
    Clean and cut the peppers the into small dices.Open the can and flake the tuna.Peel the avocado then crush it, add the Yuzu juice, salt and pepper.Keep the avocado puree in the fridge.Heat up half of your apple juice, beyond 60 C then add the gelatin sheets (Previously softened in cold water and drained).Mix well and add the remaining apple juice.
  • Verrine assembling
    In a bowl, combine the flaked tuna with the diced peppers add salt and ground pepper. Place the avocado puree at the bottom of the Verrine, gently add your pale Clover Leaf tuna salad on top.Put the Verrines in the freezer 10-15 minutes, when cold again, pour the apple jelly on top, stop 1/2 inch above the tuna salad.Put your Verrines in the fridge again two hours or 15 minutes in the freezer.Serve as soon as the Jelly turn solid.
it's always better to make your recipe a day ahead , since your recipe contains gelatin.Yuzu juice can easily be replace by Lemon juice, it remains in the same citrus family.Yuzu is a Japanese citrus.

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