Warm Terrine of Tuna & Foie Gras

Appetizers, Seafood

Serves 2

Ingredients for Foie Gras

8 oz Foie Gras, deveined
2 cups Red Port, reduced to a syrup
2 tsp Salt
½ tsp Nutmeg
¼ tsp White Pepper

Ingredients for Tuna
3 tbsp Olive Oil
3 inch square Sushi Grade Tuna Loin block
Salt & Pepper
Port Glazed Foie Gras Torchon

Ingredients for Vinaigrette
2 Shallots, peeled & minced
½ cup Red Wine
¼ cup Red Wine Vinegar
½ cup Olive Oil
¼ bunch Chives, minced
2 sprigs Parsley, julienne
2 sprigs Chervil, julienne
Salt & Pepper
Arugula leaves
Extra Virgin Olive Oil

2247 Professor Avenue, Cleveland, OH, 44113