Tuna Mousse Terrine with Olives Recipe - Allrecipes.com
Tuna Mousse Terrine with Olives Recipe
  • READY IN ABOUT hrs

Tuna Mousse Terrine with Olives

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 3-cup terrine mold Change Servings
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  • PREP

    20 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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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.

 
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.

 

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.

 
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.

 

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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.

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