Tuna Terrine

Ingredients

• 150 g tuna (canned, in oil)
• 5 tbsp crème fraîche
• 1 tsp lemon juice
• 125 ml whipping cream
• 4 sheets white gelatin
• Salt
• ground pepper

Instructions

1. 1.

   Drain the tuna on a sieve and blend with the crème fraîche and lemon juice.

2. 2.

   Soak the gelatin according to instructions and dissolve it, then stir into the tuna puree.

3. 3.

   Whip the cream to semi-firm peaks and fold into the mixture; season with salt and pepper as needed.

4. 4.

   Line an appropriate mold with cling film, pour in the mixture, smooth the top, cover, and refrigerate for at least 2 hours.

5. 5.

   Before serving, remove the mold, lift out the terrine, slice it, and serve on a frisée salad.