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Below are the ingridients that are needed to make a remarkably good Terrine-Style Fresh Tuna & Canned Tuna Pâté:
- Use 200 grams of Lean tuna (Maguro, sashimi grade).
- Use 1 can of Tuna (canned).
- Prepare 1 tbsp of Onions (finely chopped).
- Provide 1 tbsp of Spring onion (finely chopped).
- Use 2 tbsp of ★Water.
- Get 1/2 tsp of ★Dashi stock granules.
- Use 2 tsp of ★Usukuchi soy sauce.
- Get 1 tsp of ★Mirin.
- Prepare 1 tsp of ★Sake.
- Get 3 grams of Powdered gelatin.
- Prepare 1 of ☆Coarsely ground black pepper.
- Provide 1 dash of ☆Garlic powder.
- Provide 1 dash of Spring onion (for decoration).
- You need 1 dash of Shichimi spice.
Done with the ingridients? Below are the sequences on producing 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..
Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. Other highlights include Japanese tuna with fennel seeds, mustard and beetroot 'bottarga'; Brittany blue lobster with smoked potato cream, terrine-style Fassona beef with a fontina cheese gratin, as well as a dessert selection of autumnal Piedmont cheeses, or the Gianduiotto, a traditional dessert featuring glazed chestnuts marinated with. Grilled tuna steak with seared foie gras and truffle sauce. This is a local adaptation of the classic Tournedos Rossini steak dish with foie gras. Instead of beef, they use our very own Gensan Tuna, cooked medium and served with fish and beef stock with truffle flavor.
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