Tuna mousse in chickpea cup
2 cups of chickpea flour
2-3 tablespoons of hazelnuts
1 teaspoon dried parsley and cumin
1 teaspoon salt and baking soda
10 black olives, not too salty, pitted
2 tablespoons of dried Goji berries
7-8 tablespoons of olive oil
100 ml of water (approximatively)
1 can smoked tuna (or normal in olive oil)
1 potato, medium size
1 carrot, medium size
2-3 pieces of dried boletus
1 teaspoon Dijon mustard, fine
Salt and pepper
½ teaspoon dried dill and shallots
3-4 tablespoons of olive oil
1 tablespoon fresh dill, thyme and rosemary
1 pinch of piment d’Espelette
For the chickpea cups, pour all the dry ingredients in a bowl and mix well. Then add the olives and chopped Goji berries. Continue by pouring oil into the bowl and water. Work the mixture until a smooth dough. Spread the dough on a sheet of parchment paper to a thickness of 3-4 mm. Cut circles with a round cookie cutter. Line it in corrugated metal cups (buttered before that). Make holes in the dough with a fork. Bake cups at 180 ° C until golden brown. Cool.
For the mousse, cook the potato, carrot and dried boletus in salted water. Drain. Gather all the ingredients for the mousse in a large jar, starting with vegetablesa and followed by tuna, spices, a little vegetable broth, mustard and olive oil. Mix it all until having a thick and smooth mousse. Cover the jar and store it in the refrigerator.
Just before serving, fill the cups with mousse (use a pastry bag), some greenery to decorate and serve as an appetizer or starter.