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.
Provided by Serg
Categories Appetizers and Snacks Vegetable Olives
Time 2h25m
Yield 8
Number Of Ingredients 8
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 AND ASPARAGUS MOUSSELINE
An amazing starter with a unique combinaison of tuna and asparagus
Provided by mathildescuisine
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oven to 180ðc / gas 6.
- Chop half of the asparagus in pieces approximately 2 centimetres long.
- Set the remaining whole asparagus aside.
- Fry the asparagus pieces with a drop of olive oil for 5 to 7 minutes.
- Drain the tuna and break into small pieces.
- Dilute the cream of asparagus soup in 15cl of water in a sauce pan at medium heat.
- Add the crème fraiche. If the texture is too thick, add some water but do not let the mixture become too liquid.
- Delicately add each gelatine sheet individually into the mixture, waiting for them to melt before adding in the next.
- Add the tuna and asparagus, then season with the fish spices and a pinch of salt and pepper.
- Line the inside of the ramekins, with greaseproof paper, allowing the paper to extend beyond the top of the ramekins. Pour the mixture into the ramekins.Place the ramekins in a bain marie in the oven for 45 minutes.
- Once done, place the ramekins in the refrigerator overnight or for at least 3 hours.
- Turn out the contents of the ramekins.
- Fry the other half of the asparagus whole, with a drop of olive oil for 5 to 7 minutes.
- Serve the mousseline with the asparagus
TUNA MOUSSE: SPUMA DI TONNO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
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 MOUSSE
Whenever I make this, I receive rave reviews and many requests for the recipe. I usually prepare it in a shaped mold, such as a seashell or a star. This is delightful served with crackers.
Provided by thatchbo
Categories Appetizers and Snacks Seafood
Time 8h20m
Yield 20
Number Of Ingredients 10
Steps:
- Line a mold, or pie pan with plastic wrap.
- In a small bowl, dissolve gelatin in water and set aside.
- In a large saucepan, heat soup and cream cheese until soft and smooth. Remove pan from heat.
- Mix gelatin mixture, Worcestershire sauce, mayonnaise, salt and pepper (to taste), onion salt, celery salt, and tuna fish into the soup and cheese saucepan. Stir mixture until smooth.
- Cover mold or pan and chill overnight. When ready to serve remove the tuna mousse from the mold and serve.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 2 g, Cholesterol 21.2 mg, Fat 13.7 g, Protein 5.8 g, SaturatedFat 4 g, Sodium 425.9 mg, Sugar 0.5 g
TUNA MOUSSE
Make and share this Tuna Mousse recipe from Food.com.
Provided by Caryn Gale
Categories Spreads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Flake tuna well and add mayo, tomato paste, and salt and pepper.
- Best if you mix in the food processor.
- Mix gelatin and boiling water.
- Add to tuna mixture, mixing well.
- Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
- Refrigerate overnight.
- Turn out of mold onto bed of lettuce.
- Goes great with crackers or bread.
Nutrition Facts : Calories 51.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 8.8, Sodium 174.2, Carbohydrate 3, Fiber 0.4, Sugar 1.4, Protein 4.5
TUNA MOUSSE
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
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
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