Olive Thoïonade

Published by Julia Arman le 25 mars, 2016 - 16:24

An extra fine fish mousse obtained using the extractor to be served as an aperitif.

Ingredients

160g of tuna in brine
60g of pitted black olives
50g of sunflower seeds
2 cloves of garlic
lemon juice
a few aromatic leaves: basil, flat parsley, …

Tools

crusher cone
tip: none

Recipe

Grind all the ingredients and mix.
Pass the mixture through the extractor a second time for an even finer result.

How to serve at the table

It can be served on homemade toast, but also on slices of vegetables, cucumbers, endives, or in raw vegetable spring rolls: a little thoionade, a few small cubes of cucumber, watermelon or tomatoes on top, and even a few sprouted seed shoots, all wrapped in salad leaves.