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1
Freeze all of the blades and bowls a couple of hours ahead of when you plan to make your terrine.
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2
Put the cream and the French tarragon in a small saucepan over high heat. Bring the cream to a boil. Once the cream has reached a boil remove it from the heat, and let it stand for 15 minutes. Then place the saucepan in the refrigerator and let it chill while you make the terrine.
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3
Preheat the oven to 300 degrees.
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4
Combine the tuna and the egg white in the bowl of the food processor. Puree the tuna until smooth. Then with the machine running pour in the tarragon cream in a steady stream. Add in the slat, pepper, lemon juice and lemon zest. Pulse until completely combined. Transfer the tuna mixture to a bowl and fold in the chives. Place the tuna mixture into the refrigerator while you prepare the terrine mold.
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5
Line a 2 cup mold with plastic wrap, leaving enough overhang to cover the terrine once it has been filled. Fill the terrine with the tuna mixture. Fold the plastic wrap over the tuna mixture, then cover it with aluminum foil.
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6
Place the terrine in a high sided roasting pan and add enough hot water to come halfway up the sides of the mold. Bake until an instant-read thermometer inserted in the center of the terrine reaches 140 degrees.
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7
Remove the terrine from the oven, remove from the water bath, and set a weight of about 2 lbs. (a couple of soup cans) on top of it. Let it cool, then refrigerate overnight.
