Recipe by Serg
"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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pimento-stuffed green olives
1 (.25 ounce) package
2 (12.5 ounce) cans
water-packed tuna, drained
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Mousse Terrine with Olives
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 210
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