Fish salad in zucchini cup
Ingredients for 4 servings:
1 can of tuna in oil
2 stems of spring onion (or a few sprigs of chives)
3 tablespoons sweet corn (canned)
1 small red bell pepper (or ½ big one)
2 hard-boiled eggs
20 g freshly roasted almonds
2 tablespoons fresh dill
2-3 tablespoons fresh parsley
Salt and pepper to taste
1 teaspoon fine (sweet) mustard
50 ml of oil
1 egg yolk (at room temperature)
½ lemon juice (maximum)
1 tablespoon ketchup (optional)
2 fresh zucchini
Chop the eggs, pepper and onion into chunks. Take a bowl and combine the drained tuna, eggs, corn, crushed almonds, vegetables and greens (parsley and dill).
Separately, make a mayonnaise. Emulsify the egg yolk and mustard (with the mixer or the food processor). Then gradually pour in the oil in a thin stream, alternating it from time to time with 1 teaspoon of lemon juice. When the mayonnaise is ready, whisk in the ketchup (optional).
Finally, spoon the mayonnaise in the salad. Stir gently. Season with salt and pepper.
Sculpt the zucchini to a preferred shape, such as boats, ramekins, cups or other. When presenting, put 1 or 2 spoons of fish salad in each zucchini ramekin. Garnish with a sprig of parsley or other greens and serve.