recipe by rule of thumb:

tuna mousse:

  • 2 cans of tuna in saltwater, well  drained
  • 1 can anchovy
  • 2 small spoons of capers
  • pepper
  • 150-200 g butter
  • mix all ingredients well with in the cutter, fill in a bowl and put it for a while in the fridge

roasted beet root:

  • 4-6 onions, cut in half and then in stripes
  • roast in olive oil with salt and pepper
  • add same style cut beet root
  • roast with a lid on top for 20-20 minutes
  • be careful not to burn it, because beet root contain some sugar, so stir well and check the heat

En Guete 🙂