For 6 to 8 people<\/strong><\/p>\n This recipe can be done with gelatin or agar-agar. But according to your choice, the method is a little bit different.<\/p>\n <\/p>\n With gelatin<\/u><\/strong><\/p>\n Mix the drained tuna, the mayo and the cream with a long neck blender. Season with salt and pepper and add the chopped chives.<\/p>\n 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.<\/p>\n Enjoy with a few drops of lemon juice.<\/p>\n <\/p>\n With agar-agar<\/u><\/strong><\/p>\n Mix the drained tuna, the mayo and the cream with a long neck blender. Season with salt and pepper.<\/p>\n Dilute the agar-agar in the water and the white wine and mix with the tuna preparation.<\/p>\n 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.<\/p>\n Set aside in the fridge for a few hours. Ideally, prepare 24h in advance.<\/p>\n Enjoy with a few drops of lemon juice.<\/p>\n\n
\nor 1,5 sack of agar-agar (3g)<\/li>\n![](\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\"){kind=tracking}
<\/div>\n