READY IN ABOUT 2½ hrs

Tuna Mousse Terrine with Olives

Read Reviews (4)

"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." — Serg

Directions

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.

Kitchen-Friendly View

PREP 20 mins
READY IN 2 hrs 25 mins

Reviews More Reviews

Jan 25, 2004

Simple and chic, people will be wondering where you bought it. I might suggest using Chili sauce in place of ketsup...This is a quick one you'll love.

—REDCHEF101

See full review »

Feb 23, 2004

I made this for a wine tasting party. My guests loved it, but it wasn't as smooth as I would have liked for it to be. It was kind of grainy, and the flavors were almost too understated. If I make it again, I'll probably add a lot of Tabasco or other spicy sauce or dill pickles to give it more character.

—trisch

See full review »

4 Ratings

Feb 27, 2004

Always love to find dips that have a wow factor and this one looked great. Used a glass bowl for the mould and spent ages trying to get the mousse out without ruining it. Guest enjoyed it, but it certainly wasn't the hit I was expecting.

—Gillian C

See full review »

Mar 07, 2012

A really easy, lovely recipe that looks wonderful on the plate. I lined a terrine mold with plastic wrap (one sheet of cling wrap draped over the three longest sides, and then smoothed down) so the terrine came easily out of the mold - just try & keep the plastic smooth so you don't get huge creases in your terrine! Overall, this was tasty, but the texture of mine was super smooth. I think next time I'd try blending it a little less or adding finely diced green onions after the processing step, to create a little texture.

—blfm94

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Tuna Mousse

Tangy Mediterranean Tuna Salad

Nicoise-Style Tuna Salad With White Beans & Olives

Avocado Tuna Mousse

Smoked Tuna Dip

Tuna Cheese Dip

Tangy Tuna Dip

Garlic Parmesan Olives

Seafood Mousse

Macaroni Tuna Salad

Nutrition

Calories
321 kcal
16%

Carbohydrates
7.3 g
2%

Cholesterol
34 mg
11%

Fat
23.4 g
36%

Fiber
0.2 g
< 1%

Protein
20.8 g
42%

Sodium
747 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tuna Mousse Terrine with Olives

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 321
Calories from Fat: 210

% Daily Value *
Total Fat 23.4g 36 %
Saturated Fat 3.6g 18 %
Cholesterol 34mg 11 %
Sodium 747mg 30 %
Potassium 254mg 7 %
Total Carbohydrates 7.3g 2 %
Dietary Fiber 0.2g < 1 %
Protein 20.8g 42 %
** Sugars 5.3g
Vitamin A 7 %
Vitamin C 5 %
Calcium 2 %
Iron 15 %
** Thiamin 4 %
Niacin 112 %
Vitamin B6 29 %
Magnesium 9 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.