Terrine-Style Fresh Tuna & Canned Tuna Pate

• 200 grams Lean tuna (Maguro, sashimi grade)
• 1 can Tuna (canned)
• 1 tbsp Onions (finely chopped)
• 1 tbsp Spring onion (finely chopped)
• 2 tbsp Water
• 1/2 tsp Dashi stock granules
• 2 tsp Usukuchi soy sauce
• 1 tsp Mirin
• 1 tsp Sake
• 3 grams Powdered gelatin
• 1 Coarsely ground black pepper
• 1 dash Garlic powder
• 1 dash Spring onion (for decoration)
• 1 dash Shichimi spice

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

tuna, onions, spring onion, water, granules, soy sauce, mirin, sake, powdered gelatin, ground black pepper, garlic, spring onion, shichimi spice

Taken from cookpad.com/us/recipes/154690-terrine-style-fresh-tuna-canned-tuna-pate (may not work)