[usr 3]
Dice the tuna, season with salt and pepper, nutmeg, set aside.
Blanch 8 cabbage leaves, cool, pat dry, set aside.
Cut into brunoise and boil the green beans and white leeks, as well as the fava beans. hold al dente.
Cut the ham into brunoise, set aside.
In a mixing bowl, mix the crab, tuna, ham, chopped flat-leaf parsley, vegetable brunoise and peeled fava beans, add the port, then 1 egg white and 1 whole egg, adjust the seasoning .
Line a buttered terrine with the Chinese cabbage leaves, then garnish with the stuffing, covering with the leaves
Bake in a bain-marie in the oven at 150°C for 45 minutes.
Leave to cool and cut a slice that you place on a plate and decorate with chopped chives and diced tomatoes.
It is possible to accompany this starter with a good vinaigrette.
Creation of Chef Hubert
