Tuna with avocado

Hot salmon mousse

• 4 TUNA STEAKS
• 1 ONION, chopped
• 1 RED SWEET PEPPER, chopped
• 1 AVOCADO, cleaned and cut
• 1 CAN OF CORN

• 400 GRAM SALMON, in cubes
• 2 EGG WHITES
• 1 CUP CREAM

Fry the onion and pepper 3 minutes, add the corn and simmer 5 minutes more. In the mean time, fry the tuna in a separate pan, 4 minutes per side, and sprinkle with salt and pepper to taste. Add the avocado to the corn mixture and heat a minute or so. Put this mixture on plates and the tuna on top.

Put all ingredients in a food processor and puree shortly. Distribute the mixture over 4 small oven molds and bake them 20 minutes at 160 degrees Celsius. Serve with Hollandaise sauce.

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