| Ingredients | ||
| 1 350 g | Tuna | |
| 1 tbs or 12 leaves | Gelatine | |
| 2 tbs | Lemon Juice | |
| 1 tsp | Cayenne Pepper | |
| 1 tsp | Horseradish Sauce | |
| 6 tbs | Double Cream | |
| 2 large | Egg Whites | |
| 30 ml | water for the Gelatine |
Method
Drain the tuna into a large bowl and mash. Add the cayenne pepper, lemon juice and horseradish. Season with salt and pepper. Mix in the cream and dissolve the gelatine and add to the mixture. Mix until well distributed and quite smooth.
Whisk the egg whites and fold into the mixture.
Lightly oil a fish tin and fill with the mixture. Chill overnight.
To turn out dip the tin a hot water for only a few seconds and cover with a serving plate. Invert.
Garnish with crisp lettuce and garnish with lemon quarters