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| Tuna Mousse Terrine with Olives |
"Tasty and delightful, this mousse-like textured terrine is impressively studded with pimento-stuffed olives. It's incredible for pleasing and looks far greater difficult than it absolutely is. Serve it on veggies in conjunction with crackers or slices of Melba toast."
Ingredients :
- 15 pimento-stuffed green olives
- 1 (.25 ounce) package unflavored Jell-O®
- 2 (12.Five ounce) cans water-packed tuna, drained
- 1 cup mayonnaise
- half cup ketchup
- 1/four teaspoon paprika
- 1 pinch white pepper
- 1 tablespoon white sugar
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 2H25M |
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- Slicing crosswise, cut each crammed olive into three or four slices. Spray a small 3-cup terrine, or decorative mold with a flat backside, with non-stick spray. Carefully cowl 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, warmness 1/2 cup of water. Stir in the gelatin until it absolutely dissolves, stirring constantly in order that the gelatin does now not burn.
- Place the tuna, mayonnaise, ketchup, paprika, white pepper and sugar in an electric powered blender. Process till easy. Add the gelatin into the aggregate and process once more until it will become a uniform paste. Carefully spoon the tuna mixture into the terrine over the olives until the dish is full to the rim. Refrigerate for as a minimum 2 hours. When geared up, cast off the tuna mousse from the mold and serve.
Notes :
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