4 cans Fillets Tuna Spicy Porthos Vintage
200g. Cream cheese
125g. Greek yogurt
4g. Neutral powder gelatin
Pequilled peppers q.b.
200g. Salt water cookie
Drain the tuna.
Crush the wafers with the butter and a little milk to make the base.
Put the tuna, the cream cheese, the Greek yogurt, rasp and lime juice and the gelatin in the glass of the kitchen robot and grind.
In the cups put the base of wafer, then the cream of the cheesecake of Atum and at the end little bits of peach.