Lemony Tuna Mousse refined and elegant

1 Drain your can of tuna well, finely blend the tuna, add the mascarpone, the tablespoon of mustard as well as the lemon juice, salt, Sichuan pepper or 5-spice. Fill your verrines, decorate with lump roe and refrigerate for 2 hours. Serve with a parmesan crisp.

2 For the parmesan crisp, heat a small non-stick pan, take 1 to 2 teaspoons, spread it quickly with the back of the spoon (you can flavor them with thyme, nigella or other).

3 Cook for 30 seconds and flip with a flat spatula, do the same for the second side. Put on a plate, the crisp will harden. To shape it, take a rolling pin and place it on top, the crisp will take shape.
Now to the table!!!!