Molded Tuna Salad
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Hot water||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Paprika pepper||1⁄4 Teaspoon|
|Canned tuna fish||14 Ounce|
|Chopped celery||1 Cup (16 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Diced cucumber||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1 Tablespoon|
|Tarragon vinegar||1 Teaspoon|
|Cayenne pepper||1 Dash|
Soften the gelatine in cold water for 5-10 minutes, add hot water and stir until the gelatine has melted.
Add lemon juice, mustard, paprika and salt to taste.
Set aside to chill until partially set.
Add drained and flaked tuna and celery and fold in the whipped cream.
Spoon into individual molds and chill until set.
Turn out on a bed of lettuce.
Combine all the ingredients for the dressing, and serve separately.