Recipe - Terrine Of Potatoes And Tuna

1 4cup loaf pan or a terrine;
oiled
2 One fourth pound Russet potatoes; peeled and
minced into 1inch cubes, (6
cups)
1 cup Hot milk
1 One half teaspoon Salt
Freshly ground pepper
1 Red bell pepper
2 cn (6 One fourth oz) tuna; packed in
water
1 cup Mayonnaise
1 tablespoon Capers

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 oldfashioned 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 1/4inch 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 castiron terrrines on the market, but it is not
necessary to own one to make this disha 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 recipeludigest by ncanty@juno.com (Nadia I Canty) on Feb 26,
1998