Aspic roll with tuna

Last Updated on September 8, 2024

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ingredients

1 packet of gelatine for egg print and aspic Dr.Oetker 500 ml water 1 tbsp lemon juice 2 cans tuna in its own juice 1 cup sterilised Vegetable Recipes 1 tbsp parsley to taste salt, ground black pepper

procedure

1. Then heat it over a low heat until it dissolves. 2. In a bowl, mix the Vegetable Recipes, chopped parsley, drained tuna and pour the gelatin over everything. Season with salt and pepper and pour into the mould. 3. Place the roll in the fridge to set for at least 2 hours, then slice and serve with toasted baguette.