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 🙂