Sauté the spinach in olive oil in a saucepan with a thick bottom, so the spinach can keep its vitamins, minerals, and color. Add a portion of water just enough for the spinach to soften. Stir the mixture with a wooden spoon and let it boil at a low temperature.
When the spinach is almost dry over the fire, remove it and drain it well. Pulpit in a blender and then mix it with 3 eggs, cream, and yogurt. After that, we do the spicing. Puree the drained canned tuna. Add the egg albumen and mix it well. Slowly, add the sour cream with yogurt, then mix and season it.
In a greased pan for the terrine, we place the spinach mixture and we continue with the tuna mousse. We cover it with greaseproof paper and bake it in the oven in a bain-marie utensil for 30 minutes at 170 degrees Celsius until we drill with a knife and the knife comes out clean. We remove the terrine from the oven and when it gets cold we flip it on a platter and cut it into slices. We can serve the slices hot or cold.
WHAT TO DRINK
We can complement spinach, eggs, citrus and nutmeg with an aromatic Chardonnay, that has spent some time in an oak barrel. For more adventurous types, a rosé wine of Merlot will match, or the gentle th!nkgreen’s retsina wine.