Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, terrine-style fresh tuna & canned tuna pâté. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Light and gourmet with its Mediterranean flavors, it is prepared in a jiffy and requires no cooking. Fresh tuna is a great alternative to red meat (and even makes an outstanding burger.) Enjoy fish for dinner tonight with these delicious recipes. The fresh tuna steak is seared quickly on the grill so it remains rare inside, then the two elements come together on the plate in spectacular fashion.
Terrine-Style Fresh Tuna & Canned Tuna Pâté is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Terrine-Style Fresh Tuna & Canned Tuna Pâté is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook terrine-style fresh tuna & canned tuna pâté using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Terrine-Style Fresh Tuna & Canned Tuna Pâté:
- Take 200 grams Lean tuna (Maguro, sashimi grade)
- Get 1 can Tuna (canned)
- Get 1 tbsp Onions (finely chopped)
- Take 1 tbsp Spring onion (finely chopped)
- Get 2 tbsp ★Water
- Take 1/2 tsp ★Dashi stock granules
- Take 2 tsp ★Usukuchi soy sauce
- Make ready 1 tsp ★Mirin
- Make ready 1 tsp ★Sake
- Take 3 grams Powdered gelatin
- Make ready 1 ☆Coarsely ground black pepper
- Make ready 1 dash ☆Garlic powder
- Get 1 dash Spring onion (for decoration)
- Make ready 1 dash Shichimi spice
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Instructions to make Terrine-Style Fresh Tuna & Canned Tuna Pâté:
- 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.
- 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.
- Whilst the mixture is cooling, finely chop the fresh tuna and bash with the side of a knife.
- 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.
- 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.
- Place the lid on the plastic container and leave to chill and set in the refrigerator. Once set, cut to your desired size.
- Arrange on a plate and decorate with spring onion and shichimi spice if you like.
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