Tuna Mousse Terrine With Olives Recipes

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TUNA MOUSSE



Tuna Mousse image

This is a savory, baked mousse is meant to be served as a main dish. Courtesy of an old Carnation evaporated milk cookbook.

Provided by Mami J

Categories     Tuna

Time 40m

Yield 1 mousse, 8-10 serving(s)

Number Of Ingredients 13

2 (12 ounce) cans tuna, packed in water
3/4 cup breadcrumbs
1/2 cup stuffed green olive, chopped
1/2 cup green bell pepper, finely chopped
2 hard-boiled eggs, chopped
2 tablespoons parsley, chopped
1 (12 ounce) can evaporated milk
salt
ground pepper, to taste
5 egg yolks, lightly beaten
5 egg whites, beaten until light and foamy
1/4 cup breadcrumbs, for topping
additional green olives (to garnish)

Steps:

  • Heat oven to 375 degrees.
  • Grease a 9 inch round baking pan and set aside.
  • In a large bowl, flake the tuna with a fork. Mix in the next 7 ingredients. Add the egg yolks and incorporate well. Fold in the egg whites.
  • Sprinkle bottom and sides of prepared baking pan evenly with bread crumbs. Pour in tuna mixture and bake for 25 minutes or until set. Unmold and garnish. Serve hot or warm.

Nutrition Facts : Calories 295.8, Fat 12, SaturatedFat 4.5, Cholesterol 215.6, Sodium 232.2, Carbohydrate 15.1, Fiber 0.8, Sugar 1.4, Protein 30

TUNA OLIVE MOUSSE



Tuna Olive Mousse image

Different than other similar mousses, this was my friend Liz's recipe that she shared with me shortly before she passed away. It's got a tangy zest that is refreshing and delicious!

Provided by Linky

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 ounce unflavored gelatin (one envelope in US)
2 tablespoons lemon juice
14 ounces canned tuna, drained and flaked
3 tablespoons tarragon vinegar
1/2 cup mayonnaise
1 cup sour cream, light
1/2 cup green olives, coarsely chopped
pimento stuffed olive, whole
crisp salad green
tomatoes, cut into wedges

Steps:

  • Sprinkle gelatin over lemon juice and 1/4 cup cold water in a small bowl.
  • Let stand 5 minutes to soften.
  • Set bowl in pan of boiling water and stir to dissolve gelatin.
  • Combine tuna with gelatin, vinegar, mayonnaise, sour cream, chopped olives.
  • Mix very well and turn into a 4 or 4 1/2cup mold.
  • Refrigerate overnight.
  • Unmold on salad greens and garnish with whole olives and tomato wedges.

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