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Terrine of Tuna
from St Anton ski holiday, March 2004
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
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