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Tuna Mousse Terrine with Olives

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Tuna Mousse Terrine with Olives



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
  • ½ cup ketchup
  • ¼ teaspoon paprika
  • 1 pinch white pepper
  • 1 tablespoon white sugar
  • Methods :

  • 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.
  • 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.
  • 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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