A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
| Servings | Prep Time |
| 8 people | 30/40 minutes |
| Passive Time |
| chill time 6-8 hours |
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A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
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Ingredients
- 1 medium ripe avocado
- 1 8 ounces fresh tuna steak
- 1 pound small new potatoes
- 1 medium eggplant
- 1 tablespoon extra virgin olive oil
- 1 medium lemon, juiced
- 3 tablespoons fresh cilantro, chopped finely
- 3 tablespoons unsalted butter, melted
- sea-salt
- freshly ground black pepper
Servings: people
Instructions
- Line a 1.5 quarts capacity terrine with plastic wrap. Leave some of the wrap overhanging. I like to lightly wet the edges of the terrine with a brush so that the wraps will adhere well to the sides.
- Peel the avocado and cut in 8 wedges lengthwise and set aside covered with lemon juice to prevent browning.
- Slice the tuna in half of an inch steaks and chargrill each side for about a minute in a grill pan. Make sure the tuna remains very pink inside. Season with salt and pepper.
- Peel the potatoes and cook in salted boiling water until tender but firm. Drain and cut into 4 while still warm. Stir in to the melted butter and add the chopped cilantro.
- Slice the eggplant on a mandolin in to thin slices lengthwise. Drizzle with olive oil. Grill the slices in a hot grill pan until slightly transparent. Lay the grilled eggplant slices on the cling film in the terrine Cover all the sides and leave some overhanging. It will help wrap the terrine. If you have enough reserve a couple of extra slices to complete the terrine once you have layered all the ingredients.
- Build layers with all the prepared ingredients. Start with potatoes, then tuna, avocado and keep going until all the ingredients are used. Try to finish with a layer of tuna. Remember to season with salt and pepper in between the layers and lemon juice. Press as you go. You don't want any pockets of air or empty spaces.
- Wrap the last layer of tuna with the overhanging eggplants and the reserved slices of eggplant. Close with plastic wrap.
- Chill for at least 6 hours in refrigerator. When ready to serve gently pull the plastic wrap up and lift the terrine out on to a plate. Slice with a sharp knife and serve with toasted bread.
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