Potato and tuna terrine
45 min
You can serve this traditional Italian terrine as appetizer or as side to a main of fish. You can also increase or reduce the quantity of mayonnaise according to your taste.
linacavezza
3 people made this
Ingredients
Serves: 6
- 1kg potatoes
- 4 (180g) tins tuna in oil, drained
- 1 (400ml) jar mayonnaise
- 250g Italian giardiniera (pickled mixed vegetables)
- 1 to 2 anchovies fillets, chopped
- 1 handful capers
- 1 clove garlic, minced
- 5 to 6 Italian black olives, pitted and sliced
- 5 to 6 Italian green olives, pitted and sliced
- 2 hard boiled eggs, sliced
- 1 to 2 fresh or pickled peppers, cut into strips
- salt and pepper, to taste
- 1 sprig parsley, chopped
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Cook the unpeeled potatoes in boiling water until soft, about 30 minutes. Drain, peel and mash.
- Transfer the potatoes to a bowl and mix with the tuna. Reserve about 3 tablespoons of the mayonnaise and add the rest to the mix.
- Add the pickled vegetables, chopped anchovies, capers, and garlic. Adjust seasoning and mix well.
- Transfer the mixture to a terrine or a serving dish. Spread the top and sides with the reserved mayonnaise.
- Decorate with chopped olives, hard boiled eggs slices, peppers and parsley. Wrap with fling film and refrigerate overnight.
- Serve cold with crostini or toasted bread.
