Moulded Tuna Salad
|Unflavored gelatin||7 Tablespoon (1 Envelope)|
|Lemon juice||3 Tablespoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Plain yogurt||8 Ounce (1 Container)|
|Celery salt||1⁄2 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)|
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.