Rating: 3.17 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

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Recipe Summary

prep:
20 mins
additional:
2 hrs 5 mins
total:
2 hrs 25 mins
Servings:
8
Yield:
1 3-cup terrine mold
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

321 calories; protein 20.8g; carbohydrates 7.3g; fat 23.4g; cholesterol 34.1mg; sodium 746.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
01/25/2004
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. Read More
(30)

Most helpful critical review

Rating: 3 stars
02/23/2004
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. Read More
(15)
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/25/2004
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. Read More
(30)
Rating: 3 stars
02/23/2004
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. Read More
(15)
Rating: 4 stars
03/07/2012
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. Read More
(11)
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Rating: 3 stars
02/27/2004
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. Read More
(11)
Rating: 1 stars
11/14/2017
that looks super gross. Read More
(4)
Rating: 4 stars
12/30/2016
was looking for a selection of Spanish appetizers - this one is very similar to a tuna pate' recipe that my mom makes but the terrine treatment was unique -- delicious! Read More
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