Luxe Recipes

Tuna Terrine with Avocado and Ponzu

Tuna Terrine with Avocado and Ponzu

This simple appetizer comes together quickly and the terrine can be made in advance. For your pittance of effort, you'll be rewarded with a terrine that's mostly tuna, just barely held together by a dashi gelée. The gelée instantly liquefies as it comes in contact with your mouth, swirling around the satiny tuna imbuing it with its smoky brine and intense umami. Paired with rich creamy slices of avocado and dressed with a tangy ponzu that's redolent of fragrant yuzu, this makes for a delightfully light first course, perfect for a mid-summer menu.

FEATURING: Fresh Bigeye Tuna
Fresh Bigeye Tuna (Custom Cut) Qty: $59.00 / LB

Bluefin Tuna Terrine set in a dashi gelée with avocado and ponzu sauce. #appetizer #sashimi #LuxeGourmets #foodporn #food #tuna #recipe

Makes 2 meal-size or 4 appetizer-sized portions

Category: Appetizer

Preparation time:

Cooking time:

Passive time:


  • 3 grams leaf gelatin
  • 120 grams Bluefin Tuna loin
  • 1/2 cups dashi stock
  • 1/8 teaspoon salt, to taste
  • 1/2 tablespoon yuzu juice
  • 1/2 tablespoon soy sauce
  • 1/8 teaspoon sugar
  • 1/2 avocado


  1. Soak the leaf gelatin in cold water for 5 minutes. Drain and wring out any excess water putting the gelatin into a glass measuring cup.
  2. Prepare the dashi according to the package directions. If you're using dashi packs, this usually involves simmering a "teabag" of dashi in water for 5 minutes. Depending on how salty your dashi is, you'll want to adjust the amount of salt you add, but add up to 1/8 teaspoon of salt.
  3. Pour the hot dashi over the sheets of gelatin. Stir until the gelatin is completely melted. Let this mixture cool to room temperature, but do not let it set.
    pour dashi over gelatin
  4. Chop the tuna into 1/4-inch cubes and then split the tuna between two molds (2.6-inch round silicone molds work best). Pour the room temperature dashi/gelatin mixture over the tuna until the tuna is fully submerged (you may not need all the dashi). Cover the molds with plastic wrap and then refrigerate on a flat surface until the gelatin is fully set (about 8 hours).
    prepare the gelatine for the tua terrine
  5. To make the ponzu, whisk together the yuzu juice, soy sauce and sugar until the sugar is completely dissolved.
    make ponzu with yuzu juice, soy sauce and sugar
  6. To plate, slice 1/4 of the avocado thinly and fan out onto the plate, repeating with the other quarter and second plate. Sprinkle with a little yuzu juice to prevent the avocado from oxidizing. If you want to make the terrine and avocado to appear like they overlap, use a cookie cutter the same size as your mold to cut a notch into the side of the fanned avocado.
    slice and fan out avocado
  7. Unmold the terrine and plate with the avocado. Serve with a drizzle of ponzu on both the avocado and terrine.
    unmold and plate tuna terrine
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