Rustic Tuna Terrine
The mix of food and social is as strong as ever in our North American culture. The pleasure we take in both the food we eat and the food environment we’ve created shows that the act of eating is truly within the stitches of our social interactions. For me, food has become such an important relationship-binder in my social circle that if I wasn’t to eat or drink something when visiting with a friend, something would be missing.
|Ben, the apron model, clearly is ready for some socially-acceptable food eating times!|
As our society becomes more environmentally-savvy, we have collectively become aware of our food’s environmental impact. Food trends like the 100-mile diet and the weekend flock to farmer’s markets all show this sudden surge in our North American culture to not only eat well, but to eat with a environmental conscience.
Rio Mare is at the higher end of the canned tuna spectrum, and not only are their products high quality and delicious but environmentally conscious. Aside from actively engaging in sustainable fishing and producing their product with minimal waste, you can actually track exactly where your specific can of tuna came from on the Rio Mare website. How cool is that?!
So when they sent me a couple cans to whip up something fun, I was really excited!
The texture and flavour of their oil-packed tuna far exceeds any of that water-packed kind. It is like taking water-packed tuna, which is pretty pretty bland and inexpensive, and making it into a luxurious oil-packed can of tuna: teeming with flavour, goodness and healthy fats.
So I whipped up a tuna terrine, or a tuna paté if you like, which is absolutely decadent. Creamy, flavourful, and packed with tuna and fresh herbs. This terrine is a fine addition to your appetizer platter or simply packed into a sandwich for a quick and easy lunch.
Rustic Tuna Terrine
- 4 tbsp 35% cream
- 1 tsp dried tarragon
- 3 cans of Rio Mare Tuna packed in oil, drained
- 1 egg white
- 2 tsp fresh lemon juice
- 2 tbsp fresh parsley
- 1 tbsp chopped chives
- salt and pepper to taste
- In a small frying pan heat the cream and tarragon until the cream comes to a boil. Remove from heat immediately and allow it to cool slightly.
- Meanwhile, add the tuna and egg white to a food processor and pulse. Add the cream and tarragon mixture and pulse. Add the lemon juice, parsley, chives, and salt/pepper and mix until combined.
- Transfer the mixture to a clean glass canning jar. Place the jar, uncovered, in a water bath (the water should come up about half-way along the jar of the tuna mixture). Cover with the pot lid, and bring the water to a boil. Make sure to keep the pot lid on but slightly ajar to allow excess steam to escape. Continue cooking the tuna terrine like this until its internal temperature reaches 140 degrees (you will need to use an instant-read thermometer). It’s okay if you hear it jumping around slightly in the boiling water, just make sure it isn’t jumping so high the glass will break!
- Once the terrine has reached 140 degrees (it takes about 20-30 minutes), remove it from the water bath and screw on the lid. Allow it to cool before placing in the fridge before serving.
Serve with crackers and crusty bread as a rustic paté, or slathered into a halved baguette with cheese and lettuce for a Comme les Francais lunch!
This post was sponsored by Rio Mare.