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Ingredients
- For Tuna Mold
- 3 cans Solid White Tuna packed in Water
- 2 packages Plain Gelatin
- 1 8 oz package of Cream Cheese
- 1 cup Hellmans Real Mayonnaise
- 1 10 oz can Tomato Soup
- 4 stalks chopped Celery
- 1 small chopped Onion
- For Pickled Cucumber
- 2 English Cucumbers
- Vinegar to cover
- 1/2 tsp Dry Dill Seed
- 1 pinch Sugar
- Serve with mini party rye bread. 2 loaves is enough for 30 people.
Details
Preparation
Step 1
For Tuna Mold
Disolve gelatin in 1/4 cup cold water.
Warm cream cheese and mix with tomatoe soup and gelatin in a sauce pan and heat continuously stirring until thoroughly mixed but not hot.
Put chopped celery and onion into cuisinart and chop somewhat to reduce size of particles. Add contents of sauce pan and tuna to cuisinart and blend until smooth.
Coat inside of fish mold with Pam and add mixture in cuisinart.
Refrigerate until ready to serve.
For Pickled Cucumber
Score sides of cucumbers with a fork along their length, breaking the skin.
Slice cucumber very thin and put in jar with dill seed, sugar and vinegar covering the cucumber with vinegar.
Pickle for 1 or 2 days in refrigerator and serve with tuna.
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