Tuna & Sweetcorn Terrine

Making a terrine according to classic principles requires blitzing in electric processors/blenders/choppers and plenty of pushing mixtures through sieves. This terrine is not possible without the electric equipment. However, if a rougher texture is acceptable, skip the sieving. Terrines can be served hot or cold, though this tuna version is best served cold – try with a tomato coulis or a thick creamy herb sauce.

If it is felt that the point of tuna and sweetcorn is lost in a fine mousse, try holding some of the tuna and sweet corn back from the blizing process and add back in at the end to provide a bit more texture (and visible evidence of corn!)

1. Preheat the oven to 180C, gas 4
2. Boil the corn until tender, cool and cut the kernels from the cob. Blitz in a processor adding sufficient water to achieve a fine puree. Put the puree into a pan and cook again until the mixture is reduced and soft. Pass through a sieve.
3. Boil the greens in a large pan for 2 or 3 minutes. Remove the inner core of the leaves drain and then dry on paper towels.
4. Put the tuna in a processor and blitz until nearly smooth, add the egg white and blend again until smooth. Pass through a sieve and add to a mixing bowl.
5. Add the cream to the tuna and mix with an electric beater until amalgamated and smooth.
6. Chop the peppers, chillies, and olives and add to the tuna mix. Add the corn puree, several gratings of nutmeg, a squeeze of lemon, plenty of salt and pepper and mix well.
7. Line the loaf tin with cling film and then line again with spring green leaves. Ensure there is a good covering on the base and corners. Allow leaves to overlap the edges of the tin.
8. Scrape the tuna mixture into the terrine and push it down into the tin with a spatula. Overlap the spring green leaves on top of the mixture; tap the terrine on a counter and finally, loosely cover the top with cling film or parchment paper.
9. Put the loaf tin into a pan of boiling water – it should come half way up the tin. Bake in the oven for 25 – 35 minutes until a skewer pushed into the terrine comes out hot. (70C for 2 minutes is the official guide).
10. Allow the terrine to cool and put in the fridge overnight. Serve with tomato coulis, sauce or a thick creamy herb sauce (1 part crème fraiche, 1 part mayonnaise, 1 part cream cheese, add chives and parsley to taste and season with plenty of lemon, salt and pepper)