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Super Tuna Ring

Charles.Durand's picture
  Cream cheese 8 Ounce
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1 Cup (16 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Marjoram 1⁄4 Teaspoon, crushed
  Worcestershire sauce 4 Teaspoon
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Canned tuna 14 Ounce, drained, flaked (2 Cans Of 7 Ounce Each))

Melt the cream cheese in the top of a double boiler over boiling water, stirring occasionally.
Blend in the tomato soup until smooth.
Remove from heat.
Soften gelatin in water in a small saucepan.
Set over low heat and stir until gelatin is dissolved.
Blend into cheese-tomato mixture.
Stir in mayonnaise, salt, pepper, marjoram, and Worcestershire sauce until blended.
Cover and chill until mixture is slightly thickened.
Mix the celery, onion, and tuna into chilled gelatin until well blended.
Turn into a 1 1/2 quart ring mold.
Chill until firm, at least 8 hours or overnight.
Unmold onto a chilled serving plate.
Fill center and garnish edge with watercress.

Recipe Summary

Side Dish

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