Tuna Mousse Terrine with Olives Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Brooke Laurel
Reviewed: Mar. 7, 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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Photo by Brooke Laurel

Cooking Level: Intermediate

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Reviewed: 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.
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Reviewed: 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.
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Reviewed: Jan. 2, 2003
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.
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