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Muffin Pan Treasure Salad

Canadian.kitchen's picture
Ingredients
  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)
Directions

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.
Chill.
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

Method: 
Chilling
Dish: 
Salad
Ingredient: 
Fish
Cook Time: 
25 Minutes

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