Post by marlaoh on Feb 6, 2004 6:53:24 GMT -6
Tuna Mousse Terrine with Olives
" 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. "
Ingredients
15 pimento-stuffed green olives
1 (.25 ounce) package unflavored gelatin
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
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.
Makes 1 3-cup terrine mold
" 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. "
Ingredients
15 pimento-stuffed green olives
1 (.25 ounce) package unflavored gelatin
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
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.
Makes 1 3-cup terrine mold