Tuna Mousse Terrine with Olives Recipe

Ingredients
<br>- 15 pimento-stuffed green olives
<br>- 1 (.25 ounce) package unflavored Jell-O®
<br>- 2 (12.5 ounce) cans water-packed tuna, drained
<br>- 1 cup mayonnaise
<br>- 1/2 cup ketchup
<br>- 1/4 teaspoon paprika
<br>- 1 pinch white pepper
<br>- 1 tablespoon white sugar
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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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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
- 1/2 cup ketchup
- 1/4 teaspoon paprika
- 1 pinch white pepper
- 1 tablespoon white sugar

Directions
step 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.
step 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.
step 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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