Tuna and Cheese terrine with a cottage cheese and herb sauce.

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  • 1 can of tuna in brine (approx. 150g)
  • 2 shallots
  • 3 eggs
  • 150g white cheese (cottage cheese)
  • 50g thick cream
  • 2 tablespoons of breadcrumbs
  • 2 parsley strands
  • 1 lemon


Preheat the oven to 200 C (thermo 6/7)

Peel and chop the shallots. Drain and crumble the tuna.

In a bowl, mix the tuna, eggs, cottage cheese and cream.

Mix then add the breadcrumbs, shallots and chopped parsley. Add salt and pepper and mix.

Pour the preparation into a bowl and put in the oven for 30 minutes.

Leave to cool before unmoulding. Sprinkle the terrine with lemon juice.

Serve with a cottage cheese and herb sauce:

250g cottage cheese, 3 tablespoons of olive oil; 1 tablespoon of minced onions and 2 tablespoons of herbs of your choice.

Mix the cottage cheese with the olive oil, onions and herbs. Season to taste.