Pumpernickel exceptionally cut into small cubes. Stir the butter until creamy, mix with pumpernickel, season with salt and pepper, spread on cling film in the size of the casserole dish and put in the form to cool. Prepare tuna with ice-cold (!) cream and butter flakes to a farce. Add the mascarpone and season to taste with salt and freshly ground pepper.
Half fill the baking dish with the farce. Cover the ham leaves with spinach, place the asparagus spears on top, roll them up and place them in the baking dish. Fill with remaining farce, close tightly and refrigerate for one night.
For the leaf salad, mix vinegar, salt and pepper well, finish the salad dressing with oil, garlic and herbs.
Turn out tuna terrine before serving, remove foil and cut into portion-sized pieces.
Place the lettuce on the plate as a bouguet, 2 tablespoons of salad dressing next to it, sprinkle the “Koerndln” on top.
Place tuna terrine next to it, garnish with slices of green onion, cherry tomatoes and olives.
Fruity white wine
Our tip: Use the young, tender spinach from the farmers’ market!
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