This recipe was made for Charcutepalooza. It was insipred by Michael Ruhlman's recipe for a seafood terrine which had crab and scallop in it. The thing is, I just don't like crab. I've tried it in several places and in several applications; I'm just not a fan. The other problem is that my family is not a big fan of fish. There are a few ways they will accept it but it is not one of those things that gets requested in my house. The only fish that my oldest daughter likes is canned tuna. So I thought the best shot I had at a seafood terrine was one with tuna. ? <br /> <br />Rhulman's recipe calls for a saffron infused cream. I thought this would get lost standing up against tuna since tuna has such a strong, distinct flavor. I looked out into my herb garden for an alternate and my eyes fell upon my French tarragon. Now there is an herb that can stand up to tuna. So by adapting Rhulman's recipe I came up with my own terrine. <br /> <br />It is best served on a good cracker with some bruschetta on top. <br /> <br />

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