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
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.