It is very rare that there is no jellied meat dish on a holiday table. We are sure that a traditional jellied pork meat could be well replaced with jellied tuna.
Tuna: 500 g.
White dried mushrooms: 200 g.
Carrots: 2 pcs.
Onions: 1 pc.
Gelatin: 50 g per 3 liters of water.
Bay leaf, salt, pepper to taste.
Wash and soak dried mushrooms for the night. On the next day, wash them again, cook and then wash once more (mushrooms must be washed very thoroughly!).
Boil the mushrooms in 3 liters of water for an hour.
Add the peeled onions and carrots, bay leaf, pepper and salt (photo 1).
Cook for another 10 minutes.
Add the chopped fish (photo 2).
Cook for 15 minutes (photo 3).
Remove the carrots and onions 2 minutes before the end of cooking and fill in gelatin. Then throw out the onions, and cut the carrots into circles.
Then pour it in plates and decorate with lemon (it gives transparency) (photo 4, 5).
When it cools down, put the plates in the fridge (photo 6)