Best Tuna Mold Recipes

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!

EZ BUT FANCY TUNA MOLD SPREAD APPETIZER

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.).

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

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.

TUNA MOLD

Steps:

• Dissolve gelatin in 1/4 cup of cold water. Over low heat mix first 3 ingredients with cold gelatin, stir until disolved, add rest of ingredients and put into mold.

TUNA FISH MOLD

Steps:

• sprinkle gelatin onto cold water to soften. Place over low heat and stir constantly until dissolved. combine all remaining ingredients with gelatin. put tuna in an oiled 51/2 cup fish mold. chill overnight or until set. unmold onto platter. decorate with olives, lemon slices and parsley

LADIES-WHO-LUNCH TUNA MOLD

Steps:

• 1. Soften one envelope of gelatin in 2/3 c. cold water in a small saucepan. Stir over low heat until the gelatin is dissolved. Remove from heat.
• 2. In a mixing bowl beat the cottage cheese slightly with a mixer, then stir in gelatin and the chopped green pepper and scallion.
• 3. Spread the mixture into a deep 9x13 inch pan. Chill.
• 4. Soften second envelope of gelatin in 1/4 c. cold water in small saucepan, stirring over low heat til dissolved. Remove from heat.
• 5. Flake the tuna with a fork into a large mixing bowl. Add celery, mayo, and lemon juice and toss gently to combine. Stir in gelatin.
• 6. Carefully spread the tuna mixture over the top of the cottage cheese mixture. Chill at least 2-3 hours. Cut and serve.
• 7. NOTE: I could not find a decent photo of this recipe. It's a retro-style recipe, but it's actually very light and elegant looking, and tasty enough that the pre-schoolers at the day care center where I cooked gobbled it up, when I got tuna on the cheap!

TUNA EGG SALAD MOLD

Steps:

• Stir Jell-O and boiling water until dissolved.
• Add white vinegar (or lemon) and tuna to Jell-O mix. Add celery, Miracle Whip, and onion to Jell-O mix. Add green pepper (optional) and eggs and mix together gently.
• Pour into mold and refrigerate until firm.

TUNA SALAD MOLD

Steps:

• Mix together all ingredients (except lettuce). Add just enough dressing so it will form a mold.
• Place lettuce on an 8" plate. Mold ingredients on top of lettuce to form approx. a 6" wide and 2" high mold.
• Refrigerate a few hours until firm. Slice pie wedges with lettuce.

ROSY TUNA MOLD

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.