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Creamy Tuna Mold

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  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1116 Calories from Fat 515

% Daily Value*

Total Fat 58 g89.6%

Saturated Fat 21.1 g105.5%

Trans Fat 0 g

Cholesterol 129.3 mg43.1%

Sodium 3750.7 mg156.3%

Total Carbohydrates 50 g16.6%

Dietary Fiber 13.3 g53.4%

Sugars 11.1 g

Protein 97 g193.5%

Vitamin A 351.6% Vitamin C 88.5%

Calcium 29.3% Iron 31.3%

*Based on a 2000 Calorie diet

Creamy Tuna Mold Recipe