Tuna tartare terrine

I'm planning on making a tuna tartare in a terrine mold with a center of finely diced raw scallops and minced truffles. The terrine will be lined with nori to facilitate removal & slicing and I will be adding a smidgen of bacon fat because I happen to love the interplay of the flavors. My issue is how to get it to stay intact. Gelatin is the obvious and easy choice but is there something better?

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Brendan_Lee_56950

Do you want it sliceable or do you want it to still be free flowing? If sliceable is your goal you could use Activa to glue it together.

Lennard__34626

Made this with activa

Nicholas_Gavin_68199

Nice Lennard, is that a ponzu sauce with it?

David_C_Hensley_34865

You could always try the old cornstarch trick, its worked for me several times. Make and cook a straight slurry of cornstarch and water, or flavored liquid, if you like. bring to a boil, slowly. Your slurry should be quite light, not really gelatinous at all. Once boiled, and thickened slightly, cool at room temp, until it reaches room temp, then brush it lightly on and into your terrine layers. When chilled, you should have just enough tackiness to bind your layers, but not appear or taste as thought its been "glued" together.

I hope this helps.

Lennard__34626

@nicholas sorry for the late reply. Yes it's ponzu