Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Pepper puree
Tuna salad
To serve
Utensils
One loaf tin (approx. 25 cm), fully lined with baking paper
How it's done
Potatoes
Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.
Pepper puree
Heat the oil in a frying pan. Add the pepper, chilli and garlic, sauté for approx. 10 mins., transfer to a measuring cup, puree. Mix the pepper puree and lime juice into the mashed potatoes, season.
Tuna salad
Drain the tuna, place in a bowl and pull apart with a fork. Add the mayonnaise and all the other ingredients up to and including the coriander, mix, season with salt.
Terrine
Place half of the potato mixture in the prepared dish, smooth down. Spread the tuna salad on top, smooth down, top with the remainder of the potato mixture, smooth down, chill for approx. 30 mins.
To serve
Turn the potato terrine out onto a platter, remove the baking paper, top with the eggs and coriander, cut into slices.
| Shelf life: | Cover and keep in the fridge for up to 2 days. |
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