In a food processor or blender, chop the tuna, cheese, capers, salt, pepper and parsley. Whisk the cream to an airy state. Remove the finished carrots from the molds, cool slightly, pour cream and decorate with parsley. The author of this recipe recommends filling options in the form of “Russian salad”, ham with olives and cheese or any other filling to your taste. It will be beautiful and delicious in any case.