Cook4me+ Fresh Tuna Terrine

• 525 g red tuna fillet, diced
• 3 gelatine leaves, soaked in iced water
• 3 glass jars of fish stock
• 3 tsp wholegrain mustard
• 3 tbsp tarragon, washed and finely chopped
• 3 small shallots, peeled and finely chopped
• 3 tbsp olive oil
• Salt, pepper
• 90 g mayonnaise

#C4Mspring2020

Prepare the ingredients.

Season the tuna with salt and pepper. Pour the oil into the bowl.

Lightly brown the shallots. Add the stock, drained gelatine, mustard, salt, pepper and tarragon.

Put the tuna in the steam basket, and put the basket in the bowl on top of the sauce.

Pressure cooking time: 2 mins.

Flake the tuna. Mix it into the sauce.

Divide between glass jars. Refrigerate for 12 hours.