Tuna Mousse with Beetroot Puree

Does this look exotic? Well, then read on and see how simple is to get this plated. Wow your friends and families with this easy to make Tuna Mousse. This can be served as a pate or can be used in sandwiches. You might be wondering, why use beetroot puree with this. Two reasons, the sweetness and earthiness of the beetroot balances strong flavor of tuna and the silky texture of the puree adds to the palatability of the mousse. Focus on the texture, as that’s what takes this recipe to a new level. There are two ways to do this; with or without gelatin. This one is without the gelatin as the process is much simpler. This goes well with any crackers or a good baguette.

Tuna Mousse with Beetroot Puree

Tuna Mousse

2 cans of tuna in oil (oil drained)
1 teaspoon white pepper powder
2 tablespoon hung yogurt
1 inch celery cut in to small
1 sage leaf
3 tablespoon extra virgin olive oil
½ teaspoon salt

Add all the above ingredients in to a food processor and grind it to a mousse consistency and refrigerate

Beetroot Puree

3 medium sized beetroot
2 cloves of garlic finely chopped
2 tablespoon hung yogurt
4 tablespoon extra virgin olive oil
2 teaspoon red wine vinegar
2 sprigs of thyme(only leaves)

Add all the above ingredients in to a food processor above and grind until its silky


Please see the picture, you can either serve the beetroot puree in the side of as shown in the pic. Garnish with chives. Ensure that while serving, you keep the beetroot puree to 1/5th of the mousse; else it will topple the balance.


Categories: EB initiative


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