Chef Hubert's Elegant Red Tuna Terrine with Crab and Fava Beans

• 400 g fresh red tuna
• Fine salt, to taste
• Black peppercorns, freshly ground, to taste
• 1 bunch chives
• ½ Chinese cabbage
• 100 g green beans
• 100 g leeks (white part)
• 200 g boneless country ham
• 400 g crab meat
• 4 fresh eggs
• 130 g heavy cream
• A few sprigs flat-leaf parsley
• 150 g small fava beans, peeled
• 2 gratings nutmeg
• 10 cl port wine
• 100 g diced tomatoes

1. Dice the fresh red tuna and season with salt, pepper, and nutmeg. Set aside.
2. Blanch 8 Chinese cabbage leaves, cool in ice water, pat dry, and set aside.
3. Finely dice (brunoise) the green beans, leeks, and fava beans. Boil until al dente and set aside.
4. Dice the ham into brunoise and set aside.
5. In a large bowl, combine the crab meat, diced tuna, ham, chopped parsley, vegetable brunoise, and peeled fava beans. Add the port wine, 1 egg white, 1 whole egg, and heavy cream. Adjust seasoning to taste.
6. Line a buttered terrine mold with the cabbage leaves. Fill with the mixture and cover with remaining leaves.
7. Bake in a bain-marie at 150°C for 45 minutes. Cool completely.
8. Unmold, slice, and plate. Garnish with chopped chives and diced tomatoes. Serve with a vinaigrette if desired.

Recipe created by Chef Hubert, drawing on years of fine dining expertise for an unforgettable starter.