Tuna Fish Salad In Gelatin Recipes

TUNA MOUSSE

Steps:

• In a small saucepan heat gelatin in water over low heat, stir until thickened.
• In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended.
• Add gelatin mixture, then set aside to cool.
• In a large bowl, flake tuna.
• Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings.
• Mix well until smooth.
• Pour into a fish mold that has been well sprayed with cooking spray.
• Refrigerate until set, at least 2 hours.
• Unmold onto serving platter.
• Serve with crackers.

TUNA SALAD MOLD

Steps:

• Mix together mayonnaise, cream cheese and mushroom soup.
• Microwave on medium, stirring occasionally, until melted and blended together.
• Add worchestershire and lemon juice.
• Mix celery, nuts, tuna and garlic salt.
• Add gelatin mixture and mix well.
• Fold tuna mixture into cream cheese mixture.
• Pour into mold and chill.

TUNA MOLD OR SPREAD

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!

MOLDED TUNA SALAD

Steps:

• Using salad oil, lightly grease (or spray w/PAM) a large round mold or 8 individual serving molds. Invert mold(s) on paper towels to allow drainage of any excess oil (Ramekins would work very well w/this).
• Combine tuna with eggs, olives & onion.
• Soften gelatin in cold water for 5 minutes. Then dissolve over hot water bath, remove from heat & add mayonnaise gradually, stirring constantly.
• Fold into tuna mixture, turn into mold(s) & chill till firm.
• TO SERVE: Unmold on lettuce leaves or mixed greens & garnish as desired.
• NOTE RE SERVING SIZES: The info I have given is based on individual salad servings as part of a meal. As a luncheon entree, I would expect 6 servings from this recipe.

RING AROUND THE TUNA SALAD

Steps:

• 1. Dissolve jello and salt in boiling water
• 2. Add cold water, vinegar and onion. Chill until very thick but not set. Stir in remaining ingredients and pour into mold or individual serving cups
• 3. Chill until firm. I usually make this up the night before. Unmold onto crisp lettuce. You can top with additional tuna or mayo.

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.