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Terrine of Tuna

from St Anton ski holiday, March 2004

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Originally came as part of three part recipe for Terrine of Tuna with Salsa Verde served on Crostini (from St Anton ski holiday, March 2004)

Ingredients

  • 185g tin of Tuna

  • 2 tbsp Mayonnaise

  • 125g Butter

  • 3 tbsp Yoghurt

  • Salt & Pepper

Method

Blitz everything in food processor

Place in lined terrine and press down

Chill for at least 4 hours

Before serving, warm sides, turn out and slice

Garnish with a twist of lemon and parsley

Notes

© 2025. Feel free to use any of these... if you invite us to the tasting!

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