Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 2275.68 Kcal (9528 kJ) | ||
| Calories from fat | 1886.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 209.58g | 322% | |
|---|---|---|---|
| Cholesterol | 112.81mg | 38% | |
| Sodium | 2877.63mg | 120% | |
| Potassium | 179.1mg | 4% | |
| Total Carbs | 78.54g | 26% | |
| Sugars | 17.44g | 70% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 20.58g | 41% | |
| Vitamin C | 27.2mg | 45% | |
| Iron | 2.5mg | 14% | |
| Calcium | 98.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 512.16 Kcal (2144 kJ) | ||
| Calories from fat | 424.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.17g | 322% | |
|---|---|---|---|
| Cholesterol | 25.39mg | 38% | |
| Sodium | 647.64mg | 120% | |
| Potassium | 40.31mg | 4% | |
| Total Carbs | 17.68g | 26% | |
| Sugars | 3.92g | 70% | |
| Dietary Fiber | 1.4g | 25% | |
| Protein | 4.63g | 41% | |
| Vitamin C | 6.1mg | 45% | |
| Iron | 0.6mg | 14% | |
| Calcium | 22.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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