Tuna Mousse Terrine With Olives
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Slicing crosswise, cut each stuffed olive into 3 or 4 slices
2
Spray a small 3-cup terrine, or decorative mold with a flat bottom, with non-stick spray
3
Carefully cover the bottom of the terrine with the sliced olives, making sure that the pimentos stay in the center of the olives
4
In a small saucepan over low heat, heat 1/2 cup of water
5
Stir in the gelatin until it completely dissolves, stirring constantly so that the gelatin does not burn
6
Place the tuna, mayonnaise, ketchup, paprika, white pepper and sugar in an electric blender
7
Process until smooth
8
Add the gelatin into the mixture and process again until it becomes a uniform paste
9
Carefully spoon the tuna mixture into the terrine over the olives until the dish is full to the rim
10
Refrigerate for at least 2 hours
11
When ready, remove the tuna mousse from the mold and serve