Tuna Olive Mousse Recipes

TUNA MOUSSE TERRINE WITH OLIVES

Tuna Mousse Terrine with Olives image

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.

Provided by Serg

Categories Appetizers and Snacks Vegetable Olives

Time 2h25m

Yield 8

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 321 calories, Carbohydrate 7.3 g, Cholesterol 34.1 mg, Fat 23.4 g, Fiber 0.2 g, Protein 20.8 g, SaturatedFat 3.6 g, Sodium 746.7 mg, Sugar 5.3 g

TUNA MOUSSE: SPUMA DI TONNO

Tuna Mousse: Spuma di Tonno image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 20m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper

Steps:

Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.

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

Ingredients

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.

ITALIAN TUNA MOUSSE RECIPE - (4/5)

Italian Tuna Mousse Recipe - (4/5) image

Provided by á-114869

Number Of Ingredients 6

Ingredients

1/4 cup baby spinach
2 T parsley
1 t dried oregano
1 lime - juiced
1/2 of a medium haas avocado
1 can tuna (packed in olive oil) - or drained of water + 1T olive oil

Steps:

- place spinach, parsley, oregano, lime juice, avocado, oil from tuna & 1/4 of the tuna in a food processor and blend til smooth - place remaining tuna in a bowl and flake apart - add avocado mixture and stir til well combined - serve with veggies (carrots, celery, cucumber) and plantain chips

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