Description
Culinary artistry meets Mediterranean charm in this classic Terrine de Thon, blending delicate French techniques with rich, ocean-inspired flavors. Layers of premium tuna, herbs, and carefully crafted textures promise a sophisticated appetizer that transports you straight to coastal France’s elegant dining scene.
Ingredients
Scale
Main Ingredients:
- 400 grams (14.1 ounces) tuna, canned and drained
- 4 eggs
- 200 milliliters (6.8 fluid ounces) heavy cream
Additional Ingredients:
- 1 tablespoon tomato paste
- 1 shallot, finely chopped
Seasoning and Garnish:
- Juice of ½ lemon
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the tuna mixture by crumbling drained tuna in a large mixing bowl, ensuring no large chunks remain.
- Incorporate eggs, fresh cream, tomato paste, minced shallot, and lemon juice into the tuna, stirring thoroughly until a smooth, uniform consistency develops.
- Season the mixture with salt and pepper, adjusting to personal taste preferences.
- Grease a cake mold or line it with parchment paper to facilitate easy removal of the terrine after cooking.
- Transfer the prepared tuna mixture into the prepared mold, carefully smoothing the surface to create an even layer.
- Preheat the oven to 180°C (350°F) and set up a water bath by placing the terrine mold inside a larger dish filled with hot water.
- Carefully position the water bath with the terrine in the preheated oven and bake for approximately 45 minutes.
- Check for doneness by ensuring the terrine is firm and has developed a light golden color on top.
- Remove from the oven and allow the terrine to cool completely at room temperature.
- Refrigerate the cooled terrine for a minimum of 2 hours to help it set and enhance its flavor.
- When ready to serve, carefully unmold the terrine onto a serving plate.
- Garnish with fresh chopped parsley and accompany with homemade mayonnaise, lemon-yogurt sauce, or a crisp green salad for a complete meal.
Notes
- Select fresh, high-quality canned tuna for the best flavor and texture in your terrine.
- Drain tuna thoroughly to prevent excess moisture from making the terrine watery, using a fine-mesh strainer or paper towels.
- Experiment with herb variations like dill, chives, or tarragon to add unique aromatic notes to the classic recipe.
- For a gluten-free and low-carb option, ensure all ingredients are certified gluten-free and serve with a crisp vegetable salad instead of bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 365
- Sugar: 1g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 196mg