TUNA MOLD OR SPREAD
handed down and delicious...never told exactly what was a click, smidgen or dash....but have yet to make a bad mold...so I don't worry about it. You can skip the gelatin and make it a spread....same delicious taste and easy to serve on sandwiches or with crackers!
Provided by Maggie Gastring-Wilke
Categories Seafood Appetizers
Time 40m
Number Of Ingredients 14
Steps:
- 1. Mix soup, water and gelatin completely - then heat soup mix on stove with cream cheese on medium. Stirring continuously until melted and well mixed. Set aside to cool.
- 2. Combine all other ingredients and add soup to the mix.
- 3. Pour in mold or bowl and refrigerate until set. Usually overnight.
- 4. Serve with crackers or in sandwiches. Delicious!
TUNA FISH MOLD
Unmold and serve on lettuce leaves and garnish with tomato slices. From The High Fibre Cookbook for diabetics, by Mabel Cavaiani, R.D.
Provided by Derf2440
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain tunafish well, break into bite sized pieces and refrigerate.
- Dissolve gelatin in water, refrigerate until slightly thickened, add tunafish, onion or chives,pimiento and celery and pour into 4 individual molds.
- Refrigerate until firm, using 1/4 of recipe per serving, about 1/2 cup.
- food Exchanges per serving- 2 lean meat, Low sodium diets, use as is.
- Low cholesterol diets, use as is.
Nutrition Facts : Calories 127.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 13.8, Sodium 194.4, Carbohydrate 7.3, Fiber 0.1, Sugar 0.1, Protein 23.6
TUNA MOUSSE
Make and share this Tuna Mousse recipe from Food.com.
Provided by Caryn Gale
Categories Spreads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Flake tuna well and add mayo, tomato paste, and salt and pepper.
- Best if you mix in the food processor.
- Mix gelatin and boiling water.
- Add to tuna mixture, mixing well.
- Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
- Refrigerate overnight.
- Turn out of mold onto bed of lettuce.
- Goes great with crackers or bread.
Nutrition Facts : Calories 51.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 8.8, Sodium 174.2, Carbohydrate 3, Fiber 0.4, Sugar 1.4, Protein 4.5
ROSY TUNA MOLD
Number Of Ingredients 10
Steps:
- 1. In a medium saucepan mix gelatin and cold water let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Add soup and cream cheese. Cook and stir over medium heat until well blended cool.2. Add tuna, mayonnaise, celery, green onions, Worcestershire sauce and onion or garlic juice. Pour into a 1 1/2 -quart mold. Cover and chill for several hours or overnight.3. Unmold onto a chilled platter.
Nutrition Facts : Nutritional Facts Serves
ROSY TUNA MOLD
Number Of Ingredients 11
Steps:
- In a medium saucepan mix gelatin and cold water let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Add soup and cream cheese. Cook and stir over medium heat until well blended cool.Add tuna, mayonnaise, celery, green onions, Worcestershire sauce and onion or garlic juice. Pour into a 1 1/2 -quart mold. Cover and chill for several hours or overnight.Unmold onto a chilled platter. Serve with crackers.
Nutrition Facts : Nutritional Facts Serves
EZ BUT FANCY TUNA MOLD SPREAD APPETIZER
A tasty tuna spread made in a jello mold and perfect as a party appetizer. When I really want to dress it up, I chill spread in a fish mold then unmold and decorate with an olive slice for his eye, thinly-sliced radishes for the gills, and a cute green pepper smile! (I prefer using white albacore tuna in water, but any kind of drained canned tuna will do.)
Provided by Mareesme
Categories Tuna
Time 3h10m
Yield 8-10 people
Number Of Ingredients 8
Steps:
- In saucepan, bring soup to boil and add cubed cream cheese.
- Remove from heat and stir until smooth,.
- Dilute gelatin with water. Stir into soup mixture.
- Stir in remaining ingrediemts and pour into mold that has been sprayed with Pam.
- Chill until set, about 3 hours.
- Invert mold on serving platter. (If it does not come out right away, run knife around edge of mold to help loosen, or run warm water around bottom of mold a few seconds).
- Serve with crackers and enjoy. (Leftovers keep for quite awhile if refrigerated.).
Nutrition Facts : Calories 306.1, Fat 23.4, SaturatedFat 8.6, Cholesterol 58.9, Sodium 585.8, Carbohydrate 10.9, Fiber 0.5, Sugar 2.7, Protein 13.7
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