Tuna Mousse in Black Olive Sauce

Bring fish stock and white wine to a boil in the pot and reduce very vigorously. Add whipping cream and continue to boil. Stir in ice-cold margarine vigorously to bind. Soak the gelatine in cold water, squeeze well and add to the stock. Using a blender, purée the tuna with the juice until very fine. Season with salt, pepper, lemon juice, cayenne pepper and Worcestershire sauce and fold in the whipped cream. Place in the refrigerator for 1 hour. To serve, garnish the finished tuna mousse with finely chopped olives mixed with olive oil.

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