TUNA MOLD
Make and share this Tuna Mold recipe from Food.com.
Provided by brunettebaker
Categories Spreads
Time 15m
Yield 5-7 small molds
Number Of Ingredients 8
Steps:
- Boil soup in mircowave.
- mix together water and gelatin and add to boiled soup.
- In a bowl, combine remaining ingredients.
- Combine soup and tuna mixtures.
- Pour in a greased mold.
- Refrigerate for 3 hours.
- Serve with crackers.
Nutrition Facts : Calories 383.7, Fat 23.8, SaturatedFat 9.2, Cholesterol 73.6, Sodium 970.1, Carbohydrate 17.8, Fiber 0.9, Sugar 10.4, Protein 24.1
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
MOLDED TUNA SALAD
This salad is from *River Road Recipes* originally published by the Junior League of Baton Rouge in 1959. Mrs. Leo Sanchez was acknowledged as the contributor for this easy-to-fix, make-ahead recipe that I see as ideal for a luncheon entree or starter-type salad course for a dinner meal. (Time does not include time for mold(s) to chill till firm). *Enjoy*
Provided by twissis
Categories Lunch/Snacks
Time 25m
Yield 8 4 oz servings, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 315.1, Fat 22.9, SaturatedFat 3.8, Cholesterol 84.3, Sodium 455.6, Carbohydrate 14.3, Sugar 3.9, Protein 13.5
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
SEAFOOD MOLD
Provided by Ava Smith
Categories Milk/Cream Blender Food Processor Mushroom Shellfish Buffet Cream Cheese Crab Shrimp Spice Spring Chill
Yield Makes about 10 servings
Number Of Ingredients 15
Steps:
- Dissolve gelatin in 1/2 cup cold water and let sit.
- Mix liquid crab boil (vary amount according to taste) with 1/4 cup water in small bowl. Soak seafood in crab boil mixture. (If using shrimp, cook until done first, then let soak.)
- Chop onions and pepper in food processor or blender. Slowly melt butter in skillet and sauté onion and pepper mixture until soft and onions are clear. Remove from pan and set aside.
- In the same pan used to cook the onions, add soup and cream cheese and melt over low heat until the cream cheese is melted and the mixture is smooth. Cream cheese burns easily, so stir constantly. Add dissolved gelatin and Worcestershire sauce to taste. The mixture will thicken as you stir. Turn off heat.
- Remove seafood from crab boil mixture, drain, and chop in food processor until smooth. Add to cream cheese mixture. Add onion mixture and mix well. Add Creole seasoning to taste.
- Pour in mold or shallow dish and refrigerate overnight or at least 3 hours, until thickened (it will set just like Jello).
- Release mold onto serving platter and garnish with cilantro. Serve.
TUNA MOUSSE
I begged this recipe from a former co-worker who got it from her mother who lives in San Diego. Lovely taste. Nice presentation, the tomato soup makes you believe it's Salmon.
Provided by mandabears
Categories Spreads
Time 40m
Yield 1 mold, 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 257.9, Fat 17.7, SaturatedFat 6.7, Cholesterol 44, Sodium 506.3, Carbohydrate 13.8, Fiber 0.9, Sugar 6, Protein 11.9
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