If You Can Get Hold a Albacore, Here's a Cold Terrine to Try

Sunset, November 1984 | Go to article overview

If You Can Get Hold a Albacore, Here's a Cold Terrine to Try


Albacore tuna, most familiar in its canned form, is also sold frozen or thawed with increasing regularity. When cooked, the raw fish taste milder and moister than the canned version. Here it's baked as a terrine to serve cold as an appetizer, a first course, or a light entree.

Look for albacore in fish markets of major cities in California, Oregon, and Washington. If your market doesn't have any, ask to order it; allow about 1 week for delivery.

For ways to barbecue tuna steaks or fillets, refer to page 222 of Sunset's October 1983 issue. Albacore Terrine with Aioli 1 cup whipping cream 2 eggs 1/4 cup all-purpose flour 1/2 cup Spanish-style pimiento-stuffed olives, thinly sliced 1/4 cup drained capers 3 tablespoons chives or green onion, chopped 1/4 teaspoon pepper 2 cloves garlic, minced or pressed 1-1/2 pounds fresh albacore (thaw if frozen) Salt Boiling water Watercress sprigs Lemon slices Aioli (recipe follows)

In a large bowl, whisk together cream, eggs, flour, olives, capers, chives, pepper, and garlic. Cut albacore into 1/2-inch chunks and stir into cream mixture. Add salt to taste. Line the bottom of a 5- by 9-inch or 3-by 12-inch loaf pan with foil. Butter the foil and sides of pan, then pour in albacore mixture. …

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