Tuna Salad Mold Food

BEST EVER TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

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.

TUNA FISH MOLD

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.

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.

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.

SEAFOOD MOLD

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.

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.