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.

    3 people made this

    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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook the unpeeled potatoes in boiling water until soft, about 30 minutes. Drain, peel and mash.
    2. 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.
    3. Add the pickled vegetables, chopped anchovies, capers, and garlic. Adjust seasoning and mix well.
    4. Transfer the mixture to a terrine or a serving dish. Spread the top and sides with the reserved mayonnaise.
    5. Decorate with chopped olives, hard boiled eggs slices, peppers and parsley. Wrap with fling film and refrigerate overnight.
    6. Serve cold with crostini or toasted bread.

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