Tuna and Shrimp Werrin

1 layer. Mix canned tuna (1 can = 250g) with mayonnaise (2 tablespoon).

2 layer. Mash the avocado (2 pieces) with a fork. Add sour cream, half a lemon juice, salt and pepper to taste. Stir in.

3 Layer. In the tomatoes (2piece) make a cross cut in the back. Put them in a bowl, pour boiling water over them, then remove after 10 minutes.

Let the tomatoes cool slightly, then peel and finely chop them.

4th layer. Peel boiled shrimp (12 pieces). I leave the tails on so you can grab them by hand and dip them in the sauce, but you don't have to. Assemble the layers into a verrine (4 pieces of 100 ml) in this order - tuna, avocado, tomato, 3 shrimp.