Terrine with th!nkgreen’s tuna and spinach

Ingredients for 8 servings:

For the spinach: 400 gr. spinach, 4 tablespoons of Organic th!nkgreen olive oil, 3 eggs, 150 gr. yogurt, 100 gr. sour cream, ½ teaspoon of ground nutmeg, salt and freshly ground pepper.

For the tuna: 400 gr. canned tuna th!nkgreen well drained, 2 egg yolks, 150 gr. yogurt, 100 gr. sour cream, the zest of an orange, a lemon and freshly ground white pepper.

How to proceed: 

Sauté the spinach in olive oil in a saucepan with 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 to boil in low temperature.
When the spinach is almost dry over the fire, remove it and drain it well. Pulp it 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 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 spend 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.

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