![](vo-au-33.jpg) | in a bowl mix egg, milk and beat and spread on the volovant |
put into a preheated oven at F 390 (C200) | ![](vo-au-34.jpg) |
![](vo-au-35.jpg) | chop together tuna, anchovies and capers |
add ricotta and chop again | ![](vo-au-36.jpg) |
![](vo-au-37.jpg) | until a soft and homogeneous mousse |
take the volovants and let them cool | ![](vo-au-38.jpg) |
![](vo-au-39.jpg) | just before serving fill with the tuna mousse |
garnish with pickled cucumbers and serve | ![](vo-au-40.jpg) |