|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Lemon juice||2 Tablespoon|
|Celery stalks||2 Medium, chopped|
|Green pepper||1 Small, chopped|
|Canned tuna||9 1⁄4 Ounce, drained (1 Can)|
|Whipping cream||1 Cup (16 tbs)|
|Hard-cooked eggs||3 , cut into fourths|
|Salad greens||1⁄2 Cup (8 tbs)|
Sprinkle gelatin on cold water in 2-quart bowl to soften; gradually stir in boiling water.
Stir in cream cheese, lemon juice and salt until cheese is melted and mixture is smooth.
Stir in celery, green pepper and tuna.
Beat whipping cream in chilled 2-quart bowl until stiff; fold in tuna mixture.
Pour into ungreased 9 x 5 x 3-inch loaf pan or 7-cup mold.
Refrigerate until firm, at least 1 hour but no longer than 48 hours.
TO SERVE: At serving time, unmold Tuna Mousse on salad greens.
Arrange eggs, tomatoes and lemon wedges around mousse.
Serving size: Complete recipe
Calories 2582 Calories from Fat 1760
% Daily Value*
Total Fat 197 g303.5%
Saturated Fat 106.5 g532.5%
Trans Fat 0 g
Cholesterol 1353.2 mg451.1%
Sodium 3072.1 mg128%
Total Carbohydrates 40 g13.2%
Dietary Fiber 4.4 g17.8%
Sugars 29.2 g
Protein 139 g278.8%
Vitamin A 109.6% Vitamin C 182.7%
Calcium 56.7% Iron 42.2%
*Based on a 2000 Calorie diet