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Tuna terrine
Preparation time: 90–100 minutes
Serves 8–12
Ingredients
1 large tin of tuna (500 g)
2 large onions
40 g olive oil
1 tbsp. sweet paprika
600 g puff pastry
250 g tomato paste
1 tin Piquillo peppers (or bottled sliced
peppers)
2 eggs, hard boiled
To glaze:
1 egg
Accessories
Pan
Round baking tray 27 cm
Preparation
Dice the onion and gently fry in a pan
with the olive oil until a pale yellow
colour. Add the paprika, take off the
heat and leave to cool.
Roll out half the puff pastry into a circle
and place in a round baking tray such
that the pastry extends over the sides a
little. Then arrange the fried onions, the
tomato paste and the strips of
capsicum on the pastry together with
the flaked tuna and chopped hard
boiled egg.
Roll the remaining pastry out into a
circle and place it over the top. Seal the
edges, brush with lightly beaten egg
and place in the oven.
Savoury snacks
Recommended settings
Oven function: Automatic programmes
Programme: Bakes/Gratins \ Tuna pie
Shelf level: See display
Programme duration: approx. 57 [49]
(43) minutes
Alternative settings
Oven function: Conventional Heat
[Conventional Heat] (Intensive Bake)
Temperature: 210–220 [210–220] (170–
180) °C
Pre-heat: Yes
Heating-up phase: Normal
Shelf level: 1
Duration: 30–40 minutes
175
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