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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  All Recipes

| 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. | 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green olive	15		pimento-stuffed	-	-	-	-
water tuna	2	cans	drained packed	-	-	-	-
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
ketchup	1/2	cup		-	-	-	-
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.