Terrine-Style Fresh Tuna & Canned Tuna Pâté

Terrine-Style Fresh Tuna & Canned Tuna Pâté

You can make a double tuna pate very easily.
It's a luxurious addition to any hors d'oueuvre.

Ingredients: 2-3 servings

Lean tuna (Maguro, sashimi grade)
200 g
Tuna (canned)
1 can
Onions (finely chopped)
1 tablespoon
Spring onion (finely chopped)
1 tablespoon
2 tablespoons
★Dashi stock granules
1/2 teaspoon
★Usukuchi soy sauce
2 teaspoons
1 teaspoon
1 teaspoon
Powdered gelatin
3 g
☆Coarsely ground black pepper
as needed
☆Garlic powder
a small amount
Spring onion (for decoration)
a small amount
Shichimi spice
a small amount


1. Heat the diced onion in a microwave for 20 seconds to get rid of the pungent taste, then chill. Drain the canned tuna of any oil.
2. Combine the ingredients marked with ★ and heat for 3 seconds in the microwave. Dissove in the powdered gelatin and leave to cool. Feel free to add a small block of ice to speed things up.
3. Whilst the mixture is cooling, finely chop the fresh tuna and bash with the side of a knife.
4. Once the mixtures from both Step 1 and Step 2 have cooled, add the onion, canned tuna and spring onion into the fresh tuna and mix well. Season with the ☆ ingredients, add the mixture from Step 2 and mix well again.
5. Line a rectangular plastic box with parchment paper and pour in the mixture from Step 4. Press down and flatten everything out with a spoon.
6. Place the lid on the plastic container and leave to chill and set in the refrigerator. Once set, cut to your desired size.
7. Arrange on a plate and decorate with spring onion and shichimi spice if you like.

Story Behind this Recipe

I really wanted to eat some pate at home, so I made this with my favorite tuna. It left me really satisfied.