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Creamy Tuna Mold

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Ingredients
  Unflavored gelatin 2 Tablespoon (1 Envelope)
  Cold water 2 Cup (32 tbs)
  Canned cream of celery soup 10 3⁄4 Ounce (1 Can)
  Lemon juice 1 Tablespoon
  Cream cheese 3 Ounce, softened (1 Package)
  Canned tuna 7 Ounce, drained, flaked (1 Can)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
Directions

In saucepan, sprinkle gelatine on 1 cup cold water to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat.
Blend soup and lemon juice into cream cheese; gradually blend in gelatine and remaining water.
Chill until slightly thickened.
Fold in remaining ingredients.
Pour into 5-cup mold.
Chill until firm.
Unmold; serve on crisp salad greens.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Ingredient: 
Fish

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