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Moulded Tuna Salad

Love.Food's picture
Ingredients
  Unflavored gelatin 7 Tablespoon (1 Envelope)
  Lemon juice 3 Tablespoon
  Boiling water 1⁄2 Cup (8 tbs)
  Egg 1
  Plain yogurt 8 Ounce (1 Container)
  Celery salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Prepared mustard 2 Teaspoon
  Chopped parsley 2 Tablespoon
  Minced green onion 1 Tablespoon
  Finely chopped cucumber 1⁄2 Cup (8 tbs), unpared
  Canned tuna in water 13 Ounce, drained and flaked (2 Cans, 6 1/2 Ounces Each)
Directions

1. Sprinkle gelatin over lemon juice in electric blender; let stand 5 minutes.
2. Pour boiling water over softened gelatin. Cover; whirl until gelatin is completely dissolved. Uncover container. While blender continues to run, add egg, yogurt, salt, pepper and mustard. Pour into bowl. Refrigerate 30 minutes, or until mixture begins to thicken.
3. Fold parsley, green onion, cucumber and tuna into chilled mixture. Turn into 4-cup mold. Refrigerate 3 hours, or until firm. Unmold on lettuce leaves.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Fish

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