Tuna cake Pastel de atún

TUNA TERRINE WITH OLIVE OIL

  

 Ingredients: 

250g. of tuna in olive oil

2 baguettes (gluten free) 

2 eggs 

2 spoonfuls of olive oil

Mayonnaise

1 glass of milk 

1 lemon 

Butter

Parsley

Salt


 

Preparation:

 

Heat the milk until it's warm, and put the baguettes to soak in the warm milk. After a few minutes drain the baguettes and cut them into pieces.

Chop the tuna with the parsley, put them in a mixing bowl and add the olive oil, the juice of the lemon, the bread, the egg yolks and the salt.

Tuna terraine with olive oil
Tuna terrine made with olive oil from Lower Aragón.


Add finally the egg whites beaten until stiff, incorporate slowly.

Grease a small cake tin with butter and pour in the mixture, cover and cook for an hour in a bain-marie (water bath). If you don't own a bain-marie, put water in a large pan (bigger than your cake tin), bring it to the boil and add the tin to the pan with the mixture inside. Make sure the water isn't high enough to enter your cake tin.

Take the terrine out of cake tin and place it on a plate and chill for a while. Serve cold, decorated with mayonnaise.


Appetisers

Starters

Meats

Fish

Desserts


GO TO SHOP

OLIVE OIL WEB PAGE

SERRANO HAM WEB PAGE

HOME PAGE

If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00

informacion@sabor-artesano.com