Tuna terrine

For 6 to 8 people

• 2 medium cans of tuna
• 150g (5 oz) of mayo
• 200ml (0,8 cup) of liquid cream
• Salt, pepper
• Chives
• 2 sacks of gelatin (12g)
  or 1,5 sack of agar-agar (3g)
• 60ml (1/4 cup) of water
• 60ml (1/4 cup) of white wine

This recipe can be done with gelatin or agar-agar. But according to your choice, the method is a little bit different.

With gelatin

Mix the drained tuna, the mayo and the cream with a long neck blender. Season with salt and pepper and add the chopped chives.

In a pan, pour the water, the white wine and the gelatin. Bring to a boil stirring constantly, then remove from heat and let cool for a few minutes. Mix well with the tuna preparation. Pour in a terrine dish, and set aside in the fridge for a few hours. Ideally, prepare 24h in advance.

Enjoy with a few drops of lemon juice.

With agar-agar

Mix the drained tuna, the mayo and the cream with a long neck blender. Season with salt and pepper.

Dilute the agar-agar in the water and the white wine and mix with the tuna preparation.

Pour the preparation in a pan and bring to a boil. Stir constantly for 1mn30 and remove from heat. Let cool for a few minutes, then add the chopped chives, mix and pour in a terrine dish.

Set aside in the fridge for a few hours. Ideally, prepare 24h in advance.

Enjoy with a few drops of lemon juice.

Plates: Delphos @ Bernardaud