Difficulty:[usr 3]
Dice the tuna, season with salt and pepper + nutmeg, set aside.
Choose and blanch 8 beautiful cabbage leaves, cool, pat dry and set aside.
Cook the green beans and white leeks, cut into a brunoise, set aside.
Mix the crab with salt and pepper at the grinder.
In a bowl with the bottom placed on ice cream, 1 whole egg + a white, add the cream, mix with the tuna, ham, parsley chopped dish, the vegetable brunoise and broad beans, then add the port, adjust the seasoning.
Line a buttered porcelain terrine with the cabbage leaves overflowing the edges, garnish with the stuffing, cover by folding the leaves to close the terrine.
Put in the oven in a dish with water, cook at 150°C for 45 minutes.
Check for doneness with a trucking needle or the blade of a knife.
Let cool before slicing, garnish each slice with a few chives and diced tomatoes.
Possibly a drizzle of vinaigrette.
It's a creation of Chef Hubert
