Tuna Tomato Layer
|Canned tuna packed in water||7 Ounce, drained|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Dried tarragon||1 Teaspoon, crumbled|
|Minced celery||1⁄3 Cup (5.33 tbs)|
|Finely chopped almonds||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||7 Gram|
|Cold water||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
In large bowl of electric mixer, beat together tuna, mayonnaise, lemon juice and tarragon until fairly smooth; stir in celery and nuts.
Mix gelatin with cold water in small saucepan; let stand 1 minute.
Stir gelatin over medium heat until completely dissolved, about 1 minute.
Stir gelatin mixture into tuna mixture; fold in whipped cream.
Spoon tuna layer onto tomato layer in mold; chill until firm.
Unmold to serve.