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Fine red tuna terrine with crab and fava beans


Ingredients:15/17 servings
  • Fresh red tuna
    400 g
  • fine salt
    1/2 teaspoon
  • black peppercorns
  • chives
    1 bunch
  • Chinese cabbage
    1
  • green beans
    100 g
  • leeks
    100 g
  • country ham without bone
    200 g
  • crab crumbs
    350 g
  • whole eggs
    2
  • thick fresh cream
    15 cl
  • single parsley (flat)
    one bootie
  • bean beans
    150 g
  • nutmeg
    2 gratings
  • port
    15 cl
  • diced tomatoes
    100 g


Preparation:
  • Preparation time:40 minutes
  • Cooking time:50 minutes


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.

Fine red tuna terrine with crab and fava beans It's a creation of Chef Hubert