Best 3 Tuna Mousse Terrine With Olives Recipes

**Tuna Mousse Terrine with Olives: A Delightful Appetizer for Any Occasion**

Welcome to a culinary journey where flavors dance on your palate and textures delight your senses. Tuna Mousse Terrine with Olives is an exquisite appetizer that combines the delicate taste of tuna with the briny burst of olives, creating a symphony of flavors that will tantalize your taste buds. This terrine is not only visually stunning but also incredibly versatile, making it perfect for any occasion, from elegant dinner parties to casual gatherings. Accompanied by three additional recipes – Tuna Mousse Terrine with Herbs, Tuna Mousse Terrine with Sun-Dried Tomatoes, and Tuna Mousse Terrine with Roasted Red Peppers – this article offers a delightful exploration of flavors and textures, ensuring that every bite is a moment to savor.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA MOUSSE TERRINE WITH OLIVES

Tuna Mousse Terrine with Olives image

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 Olive Appetizers

Time 2h25m

Yield 8

Number Of Ingredients 8

Ingredients

15 pimento-stuffed green olives
1 (.25 ounce) package unflavored Jell-O®
2 (12.5 ounce) cans water-packed tuna, drained
1 cup mayonnaise
½ cup ketchup
¼ teaspoon paprika
1 pinch white pepper
1 tablespoon white sugar

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

TUNA OLIVE MOUSSE

Tuna Olive Mousse image

Different than other similar mousses, this was my friend Liz's recipe that she shared with me shortly before she passed away. It's got a tangy zest that is refreshing and delicious!

Provided by Linky

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 ounce unflavored gelatin (one envelope in US)
2 tablespoons lemon juice
14 ounces canned tuna, drained and flaked
3 tablespoons tarragon vinegar
1/2 cup mayonnaise
1 cup sour cream, light
1/2 cup green olives, coarsely chopped
pimento stuffed olive, whole
crisp salad green
tomatoes, cut into wedges

Steps:

Sprinkle gelatin over lemon juice and 1/4 cup cold water in a small bowl.
Let stand 5 minutes to soften.
Set bowl in pan of boiling water and stir to dissolve gelatin.
Combine tuna with gelatin, vinegar, mayonnaise, sour cream, chopped olives.
Mix very well and turn into a 4 or 4 1/2cup mold.
Refrigerate overnight.
Unmold on salad greens and garnish with whole olives and tomato wedges.

TUNA MOUSSE

Tuna Mousse image

This is the most delicious tuna mousse. I got the recipe from a friend after having it at her party and not being able to get it out of my mind. If you like tuna, you will be addicted as well! You've got to try it!

Provided by JiliBean

Categories Spreads

Time 6h15m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
1 (7 g) packet knox unflavored gelatin, softened in 3T cold water
1 (8 ounce) package cream cheese, softened
4 stalks green onions, minced
1 cup mayonnaise (I use "light")
2 (6 ounce) cans solid white tuna packed in water, drained well
1 cup celery, minced

Steps:

Warm soup.
Add softened gelatin.
Let cool.
Cream in cream cheese. Then add remaining ingredients.
Pour into a greased 2-cup mold and chill for 6 hours or more.
Unmold onto serving platter and serve with crackers and vegetable.

Nutrition Facts : Calories 245.9, Fat 18.6, SaturatedFat 6.8, Cholesterol 45.3, Sodium 569.5, Carbohydrate 9, Fiber 0.3, Sugar 2.3, Protein 11.2

Tips:

For the best flavor, use fresh tuna steaks. If you can't find fresh tuna, you can use frozen tuna steaks that have been thawed in the refrigerator overnight.
When making the mousse, be sure to blend the ingredients until they are smooth and creamy. If the mousse is too thick, you can add a little milk or cream. If the mousse is too thin, you can add a little more bread crumbs.
When assembling the terrine, be sure to press the mousse firmly into the mold. This will help to prevent the terrine from falling apart when it is sliced.
Before serving, chill the terrine for at least 2 hours. This will help the flavors to meld and the terrine to set.
Garnish the terrine with fresh herbs or vegetables before serving.

Conclusion:

Tuna mousse terrine with olives is a delicious and elegant appetizer or main course. It is easy to make and can be prepared ahead of time. This dish is perfect for a special occasion or a casual get-together.