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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 321 Calories

Ingredients

• 1 tablespoon white sugar
• ¼ teaspoon paprika
• 1 cup mayonnaise
• 1 pinch white pepper
• ½ cup ketchup
• 15 pimento-stuffed green olives
• 1 (.25 ounce) package unflavored Jell-O®
• 2 (12.5 ounce) cans water-packed tuna, drained

Recipe Instructions

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.