Tuna with a fork and pick into a mixing cup form. gradually with the blender mix in egg yolk, oil and whipped cream. Season with pepper, salt and lemon. Cut zucchini into small slices. Chop parsley. Separate eggs. Beat egg yolks with salt, pepper and cornstarch until creamy, whip egg whites until stiff, fold in egg yolks and parsley. Fry 1/serving of zucchini in clarified butter and turn once to the other side. Pour in foam mixture to finger height and fry with lid closed. Serve with the tuna sauce.
My family & me
Our tip: Zucchinis are tender in taste and therefore well suited for children.
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