Recipe: Perfect Terrine-Style Fresh Tuna & Canned Tuna Pâté

Terrine-Style Fresh Tuna & Canned Tuna Pâté. Drain the canned tuna of any oil. Dissove in the powdered gelatin and leave to cool. Terrine-Style Fresh Tuna & Canned Tuna Pâté.

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Ingredients of Terrine-Style Fresh Tuna & Canned Tuna Pâté

1. You need 200 grams of Lean tuna (Maguro, sashimi grade).
2. You need 1 can of Tuna (canned).
3. Prepare 1 tbsp of Onions (finely chopped).
4. You need 1 tbsp of Spring onion (finely chopped).
5. You need 2 tbsp of ★Water.
6. It's 1/2 tsp of ★Dashi stock granules.
7. You need 2 tsp of ★Usukuchi soy sauce.
8. It's 1 tsp of ★Mirin.
9. You need 1 tsp of ★Sake.
10. Prepare 3 grams of Powdered gelatin.
11. Prepare 1 of ☆Coarsely ground black pepper.
12. It's 1 dash of ☆Garlic powder.
13. Prepare 1 dash of Spring onion (for decoration).
14. Prepare 1 dash of Shichimi spice.

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Terrine-Style Fresh Tuna & Canned Tuna Pâté step by step

1. Heat the diced onion in a microwave for 20 seconds to get rid of the pungent taste, then chill. Drain the canned tuna of any oil..
2. Combine the ingredients marked with ★ and heat for 3 seconds in the microwave. Dissove in the powdered gelatin and leave to cool. Feel free to add a small block of ice to speed things up..
3. Whilst the mixture is cooling, finely chop the fresh tuna and bash with the side of a knife..
4. Once the mixtures from both Step 1 and Step 2 have cooled, add the onion, canned tuna and spring onion into the fresh tuna and mix well. Season with the ☆ ingredients, add the mixture from Step 2 and mix well again..
5. Line a rectangular plastic box with parchment paper and pour in the mixture from Step 4. Press down and flatten everything out with a spoon..
6. Place the lid on the plastic container and leave to chill and set in the refrigerator. Once set, cut to your desired size..
7. Arrange on a plate and decorate with spring onion and shichimi spice if you like..

Fresh breadcrumbs will often be added not for bulk, but to absorb any fat or grease given off from the meats. An egg is also used as a binder and to help prevent the terrine from falling apart after cooking. A terrine can also be fish and seafood, even vegetables, but again these will need to have distinct flavors and require a judicious use of. Each product utilizes a unique set of ingredients to achieve a desired nutritional profile. Use enough salmon to line the ramekins.