Ingredients:
- 1 can of tuna in brine (approx. 150g)
- 2 shallots
- 3 eggs
- 150g white cheese (cottage cheese)
- 50g thick cream
- 2 tablespoons of breadcrumbs
- 2 parsley strands
- 1 lemon
Process:
Preheat the oven to 200 C (thermo 6/7)
Peel and chop the shallots. Drain and crumble the tuna.
In a bowl, mix the tuna, eggs, cottage cheese and cream.
Mix then add the breadcrumbs, shallots and chopped parsley. Add salt and pepper and mix.
Pour the preparation into a bowl and put in the oven for 30 minutes.
Leave to cool before unmoulding. Sprinkle the terrine with lemon juice.
Serve with a cottage cheese and herb sauce:
250g cottage cheese, 3 tablespoons of olive oil; 1 tablespoon of minced onions and 2 tablespoons of herbs of your choice.
Mix the cottage cheese with the olive oil, onions and herbs. Season to taste.