| in a bowl mix egg, milk and beat and spread on the volovant |
put into a preheated oven at F 390 (C200) | |
| chop together tuna, anchovies and capers |
add ricotta and chop again | |
| until a soft and homogeneous mousse |
take the volovants and let them cool | |
| just before serving fill with the tuna mousse |
garnish with pickled cucumbers and serve | |