TUNA MOUSSE TERRINE WITH OLIVES
Tasty and beautiful, this mousse-like textured terrine is impressively studded with pimento-stuffed olives. It's great for entertaining and looks far more difficult than it really is. Serve it on greens along with crackers or slices of Melba toast.
Provided by Serg
Categories Appetizers and Snacks Vegetable Olives
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Slicing crosswise, cut each stuffed olive into 3 or 4 slices. Spray a small 3-cup terrine, or decorative mold with a flat bottom, with non-stick spray. Carefully cover the bottom of the terrine with the sliced olives, making sure that the pimentos stay in the center of the olives.
- In a small saucepan over low heat, heat 1/2 cup of water. Stir in the gelatin until it completely dissolves, stirring constantly so that the gelatin does not burn.
- Place the tuna, mayonnaise, ketchup, paprika, white pepper and sugar in an electric blender. Process until smooth. Add the gelatin into the mixture and process again until it becomes a uniform paste. Carefully spoon the tuna mixture into the terrine over the olives until the dish is full to the rim. Refrigerate for at least 2 hours. When ready, remove the tuna mousse from the mold and serve.
Nutrition Facts : Calories 321 calories, Carbohydrate 7.3 g, Cholesterol 34.1 mg, Fat 23.4 g, Fiber 0.2 g, Protein 20.8 g, SaturatedFat 3.6 g, Sodium 746.7 mg, Sugar 5.3 g
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Shafiq Katende
shafiq.katende20@yahoo.comOverall, I thought this recipe was just okay. The terrine was a little bland for my taste.
Annie
annie@aol.comThis terrine is way too salty for my taste. I think I'll use less olives and capers next time.
Hamayun saeed
h.saeed@aol.comI'm not sure what I did wrong, but my terrine turned out really dry. I think I might have overcooked it.
Tameya Jackson
j67@yahoo.comThis recipe is a little time-consuming, but it's definitely worth the effort. The terrine is absolutely delicious!
ahsan ali418
ali418@gmail.comI substituted anchovies for the olives in this recipe, and it turned out great! The anchovies added a nice fishy flavor to the terrine.
Harriet Khosa
khosa-harriet@hotmail.frThis terrine is a great make-ahead dish. You can make it up to a day in advance, and it will still be delicious.
Holly Cloutier
c-holly@gmail.comI'm not a big fan of tuna, but I really enjoyed this terrine. The mousse was light and fluffy, and the olives added a nice salty flavor.
Selena Joseph
joseph_selena@aol.comThis terrine is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Papa Adeleke
papa.adeleke25@gmail.comI love the combination of tuna, olives, and capers in this terrine. It's a really unique and flavorful dish.
gator Francis
g.f48@yahoo.comThis recipe was a little tricky to follow, but the end result was worth it. The terrine was delicious, and it looked very impressive when I served it to my guests.
Md Ased Mia
a@yahoo.comI've made this tuna mousse terrine several times now, and it's always a crowd-pleaser. It's so easy to make, and it's a great way to use up leftover tuna.
Baby Falcon
baby@yahoo.comThis tuna mousse terrine was a hit at my dinner party! It was light and flavorful, and the olives added a nice briny touch. I served it with a simple green salad and some crusty bread, and it was the perfect meal for a warm summer night.