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Muffin-pan Treasure Salad

chef.pierre's picture
Ingredients
  Cream cheese/Pimento cream cheese 4 Ounce
  Canned solid tuna 7 Ounce
  Mayonnaise 2 Tablespoon
  Chopped parsley 2 Teaspoon
  Salt 1 Teaspoon
  Cold water 1 1⁄4 Cup (20 tbs)
  Gelatin 4 Teaspoon
  Frozen limeade/Lemonade 6 Ounce
  Cooked drained peas and diced carrots 1 Cup (16 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Cucumber 1⁄2 Cup (8 tbs)
  Green pepper 1⁄2 Cup (8 tbs)
  Cucumber slices 3
  Tomato wedges 3
Directions

Cream the cheese until soft, and stir in well-drained finely flaked tuna.
Add mayonnaise and parsley.
Taste, and add salt if necessary.
Mold the mixture into 8 shapes, about the size of golf balls; then flatten slightly to look like large marshmallows.
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 the peas and carrots and diced celery, cucumber and green pepper.
Spoon a heaping tablespoonful of the mixture into each muffin cup to cover the bottom, and chill.
When almost set, arrange tuna fish shapes in the center 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 fresh tomato wedges.
Note: If you wish, use 1 cup minced ham, tongue or corned beef in place of tuna.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party
Servings: 
8

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