4 large potatoes
2 cans of tuna
Salt and pepper
In a saucepan, cook the potatoes, carrots, and 4 eggs.
Cut them into small pieces and add the 2 cans of tuna. Mix everything with a pinch of salt, pepper, parsley, and 3 whole fresh eggs. When the mixture is homogeneous, place in a previously oiled mold and put in the oven at 180 degrees in a double boiler. Once the terrine is cooked, a knife should come out clean.
For the mayonnaise: Mix egg yolk and a tablespoon of mustard, then add oil as you go, until you get a smooth mayonnaise. Put the terrine in the fridge and cover with mayonnaise before serving.