Terrine of potatoes and tuna

10 Servings

Ingredients

Quantity Ingredient
1 4-cup loaf pan or a terrine; oiled
2¼ pounds Russet potatoes; peeled and diced into 1-inch cubes, (6 cups)
1 cup Hot milk
1½ teaspoon Salt
Freshly ground pepper
1 Red bell pepper
2 cans (6 1/4 oz) tuna; packed in water
1 cup Mayonnaise
1 tablespoon Capers

Directions

In a saucepan, cover the potatoes with cold salted water and bring to a boil. Partially cover and cook for 15 minutes, or until tender. Drain and mash the potatoes with an old-fashioned masher, ricer, or through a strainer. Beat in the hot milk. Season with salt and pepper.

Char the red pepper over a burner. Put it in a plastic bag and set aside to cool. Then peel and cut into ¼-inch cubes. Set aside.

Drain the tuna and process for 1 minutes in the food processor.

Combine the mashed potatoes, tuna, and mayonnaise. Mix thoroughly. Fold in the red pepper. Taste and correct seasonings.

Put the mixture in the prepared mold and refrigerate until cold or overnight.

Decorate the top with capers. Serve with more capers, gherkins, and olives on the side.

NOTE: Try this for summer picnics, informal buffets, lunch, cocktails, or as a filling for sandwiches. It's absolutely delicious and easy to make! The word terrine applies to both the dish and its contents. The terrine is served in the dish, without unmolding. There are pretty porcelain, terra cotta, and enameled cast-iron terrrines on the market, but it is not necessary to own one to make this dish--a glass loaf pan works fine. This terrine is looser in texture than a country pate'. It will be easier to scoop out the terrine with a spoon rather than trying to cut it in slices.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Feb 26, 1998

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