Medium

Chilled tuna terrine

Name: Chilled tuna terrine
Prep time: 380 min
Cook time: 5 min
Total time: 385 min
Yield: 8 servings
Cuisine: Traditional
Ingredients: 320 g Tuna (canned, drained weight); 150 g Mayonnaise; 10 g Gelatine (unflavoured leaves or powder); 80 ml Water; 15 ml Lemon (juice)

Total time6 h 25 min Preparation 20 min · Cooking 5 min · Chilling 6 h

Preparation excluding the indicated waiting: 20 min · Cooking: 5 min · Chilling: 6 h.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

The total includes at least 6 hours of the stated chilling. Allow longer if needed to reach the described texture.

Servings8

Allergens

Egg: Ingredient to check: Mayonnaise. Fish: Ingredient to check: Tuna. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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A chilled tuna and mayonnaise terrine, gently set with gelatine and ideal for making ahead.

Jump to steps

20 minpreparation excluding indicated waiting

5 mincooking

6 hChilling

8servings

1.480 kcalwhole recipe

185 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 6 h 25 min Preparation 20 min · Cooking 5 min · Chilling 6 h

Preparation excluding indicated waiting: 20 min · Cooking: 5 min · Chilling: 6 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.

The total includes at least 6 hours of the stated chilling. Allow longer if needed to reach the described texture.

Recipe characteristics

Omnivorous Appetiser More than 2 hours Traditional

Allergens

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

AppetiserStarter

Meal

AppetiserSnack

Preparation

Boiling

Appliances

BlenderCasserole

Cuisine

Traditional

Season

SpringSummer

Occasion

For sharingCelebrationsMake aheadEveryday menuFor the whole family

Nutrition

Low carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Snack

Total time

More than 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Tuna canned, drained weight 320 g
Mayonnaise 150 g
Gelatine unflavoured leaves or powder 10 g
Water 80 ml
Lemon juice 15 ml

0 selected ingredients

Let’s get cooking

Method

Soak the gelatine in cold water according to the packet instructions.
Heat 80 ml water without boiling, remove from the heat and dissolve the drained gelatine. Cool for 5 minutes.
Blend the tuna, mayonnaise and lemon until smooth.
Slowly add the warm gelatine mixture while blending on low speed.
Pour into a lightly oiled mould, cover and chill for at least 6 hours. Unmould and serve cold.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.