Peach with Tuna

Creamy tuna mousse meets firm, juicy peach halves. A fresh starter where the saltiness of the fish balances the sweetness of the fruit.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 495
• Protein: 15 g
• Carbs: 13 g
• Fat: 42 g

Ingredients

• 4 piece Peach ( halved and pitted )
• 200 g Tuna ( canned in water, drained )
• 1 piece Egg ( yolk only )
• 150 ml Sunflower oil ( sunflower or rapeseed )
• 1 tsp Mustard ( Dijon style )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 5 g Parsley ( finely chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Draining

   Carefully drain the tuna and the peaches. The tuna must be perfectly dry to avoid thinning the sauce, and the peaches should no longer drip.

2. Making the mayonnaise

   In a bowl, whisk the egg yolk with the mustard. Pour the oil in a very thin stream while whisking constantly until the mixture is firm and holds its shape.

3. Preparing the filling

   Mash the tuna with a fork in a mixing bowl. Stir in the mayonnaise, a squeeze of lemon juice, and chopped parsley. Mix until the texture is smooth.

4. Plating

   Generously fill the cavity of the peaches with the tuna mousse. The filling should mound slightly above the fruit. Serve immediately or keep chilled.

Chef's tips

• Take the egg out in advance so it is at room temperature; the mayonnaise will emulsify much more easily.
• If the mousse is too thick, loosen it with a teaspoon of the peach juice to bind the flavors together.

Storage

Store in the refrigerator in an airtight container. Consume within 24 hours due to the raw egg yolk.