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Tuna and Zucchini Terrine

Entrance Public
Course: Starter
Preparation time: 20 minutes
Cooking time: 60 minutes
Energy: 372 kcal / serving

Instructions

  • 1.   Wash and dry the zucchini, remove the ends.
  • 2.   Cut into 5 cm sections, then slice lengthwise.
  • 3.   Cut the slices into sticks.
  • 4.   Peel and chop the garlic.
  • 5.   Heat the oil in a pan, add the garlic and zucchini sticks and cook gently for 10 minutes.
  • 6.   Season with salt and pepper, set aside.
  • 7.   Preheat the oven to 180°C (350°F) and place a half-filled dish of water inside.
  • 8.   Drain the tuna and blend it to a puree.
  • 9.   Pour it into a bowl, add the cream, drained zucchini, thyme, and beaten eggs.
  • 10.   Stir well to combine the ingredients, being careful not to break the zucchini.
  • 11.   Grease a loaf pan and pour the mixture into it.
  • 12.   Place it in the simmering water bath and let it cook for about 45 minutes.
  • 13.   Check the doneness by inserting a knife blade, which should come out clean from the terrine.
  • 14.   Let it cool, unmold, and serve cold but not chilled.

Ingredients for servings

  • 2 olive oil
  • 3 zucchinis
  • 1 garlic clove
  • 1 thyme
  • 1 pinch of pepper
  • 1 pinch of salt
  • 1 large canned tuna in water (drained weight)
  • 5 eggs
  • 50 cl of thick sour cream
  • 10 g of butter

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    372 kcal
    19 %
  • Fat
    31,18 g
    45 %
  • of which saturated
    19,47 g
    97 %
  • Carbohydrates
    4,38 g
    2 %
  • of which sugar
    4,11 g
    5 %
  • Protein
    16,93 g
    34 %
  • Fibers
    1,08 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.