Friday, September 14, 2012

Tuna Terrine with Caper Sauce

I recently raided some old recipes that belonged to my nona and I found this little gem hidden under yellowed sheets of yumminess on don't tend to see good terrine on family tables any more, my encounter is usually at high end restaurants, so I say it's time to bring back the terrine to every day folks!

Tuna Terrine with Caper Sauce


  • 425g of tuna in brine, drained and flaked.
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup soft breadcrumbs
  • ½ cup milk
  • 1 teaspoon french mustard
  • Cayenne pepper
  • 6 black olives, pitted
  • Few thin strips of red capsicum

Caper Sauce:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon chopped capers
  • 1 teaspoon lemon juice
  • Parsley and capsicum to garnish

In the food processor, place tuna, eggs, cheese, breadcrumbs, milk, mustard and cayenne pepper to taste.  Process until smooth.

Grease and line the base and sides of a 4-5 cup terrine or loaf dish with baking or greaseproof paper.  Arrange olives and capsicum in a pattern in the base and pour in the tuna mixture.  Tightly cover with lid or foil.

Place terrine in baking dish, fill dish with boiling water to come half way up the sides of terrine.  Bake at 180 degrees Celsius (moderate oven)  for 30-35mins until firm.  Remove from water and chill until needed.

For caper sauce stir together mayonnaise, sour cream, capers and lemon juice.  Cover and chill.

To serve unmould terrine on to chilled platter; peel of paper, then garnish with parsley and capsicum.  Slice and serve with caper sauce.

Cocinar, comer y ser feliz!

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