Peach with Tuna
Ingredients
- 4 pcPeach (halved and pitted)
- 200 gTuna (canned in water, drained)
- 1 pcEgg (yolk only)
- 150 mlSunflower oil (sunflower or rapeseed)
- 1 tspMustard (Dijon style)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 5 gParsley (finely chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Creamy tuna mousse meets firm, juicy peach halves. A fresh starter where the saltiness of the fish balances the sweetness of the fruit.
- 1
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
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
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
Generously fill the cavity of the peaches with the tuna mousse. The filling should mound slightly above the fruit. Serve immediately or keep chilled.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator in an airtight container. Consume within 24 hours due to the raw egg yolk.
