Tuna mousse in chickpea cup

Мус от риба тон в нахутена кошничка1 1024x682 Tuna mousse in chickpea cup

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.

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