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Muffin Pan Treasure Salad's picture
  Cream cheese 4 Ounce (1 Package, Relish)
  Canned solid pack tuna 7 Ounce (1 Can)
  Mayonnaise 2 Tablespoon
  Cold water 1 1⁄4 Cup (20 tbs)
  Plain gelatin 4 Teaspoon
  Frozen limeade 6 Ounce (1 Can)
  Cooked peas 1⁄2 Cup (8 tbs)
  Diced carrot 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Diced cucumber 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)

Cream the cheese until soft and stir in well-drained finely flaked tuna.
Add mayonnaise.
Taste and add salt if necessary.
Mold the mixture into 8 balls, then flatten slightly to look like large marsh-mallows.
Oil 8 large deep muffin cups.
Heat cold water and plain gelatine together until dissolved.
Remove from heat and stir in the limeade.
Chill until thick and add remaining ingredients.
Spoon a heaping tablespoonful of the mixture into each muffin cup to cover the bottom and chill.
When almost set, arrange tunafish shapes in the centre of each and spoon remaining vegetable mixture over top and sides to fill cups.
Chill and unmold.
Serve in individual lettuce cups and garnish if you wish with thin slices of cucumber and rolled anchovy fillets.
Fresh tomato wedges and potato chips are nice accompaniments.

Recipe Summary

Cook Time: 
25 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1296 Calories from Fat 706

% Daily Value*

Total Fat 79 g122.1%

Saturated Fat 27.2 g136.1%

Trans Fat 0 g

Cholesterol 181.9 mg60.6%

Sodium 1386 mg57.7%

Total Carbohydrates 57 g19%

Dietary Fiber 8.8 g35.3%

Sugars 41.1 g

Protein 88 g176.1%

Vitamin A 293.6% Vitamin C 124.1%

Calcium 28.6% Iron 46.6%

*Based on a 2000 Calorie diet

Muffin Pan Treasure Salad Recipe