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Cottage Tuna Salad Mold

Course Hors D'oeuvres & Appetizers
Prep. Time 20 mins
Cooking Time 5 mins
Refrigeration Time 4 hrs, 30 mins - 6 hrs, 45 mins
Yields 6 servings

Preparation
Comments (3)

Preparation

What You Need

2 envelopes unflavoured gelatin

1 1/2 cups (375 ml) milk

3/4 tsp (3 ml) salt

2 cans (6 oz / 185 g each) flaked white tuna

1 1/2 cups (375 ml) Canadian Cottage cheese

1 cup (250 ml) mayonnaise

1/2 cup (125 ml) bottled Caesar salad dressing

1/2 cup (125 ml) finely-chopped celery

1/2 cup (125 ml) finely-chopped green pepper

1/3 cup (75 ml) finely-chopped green onion

Instructions

Sprinkle gelatin over milk in saucepan. Let stand 10 minutes to soften. Cook over low heat, stirring constantly, until gelatin has dissolved. Add salt; cool.

Drain tuna well; break up with a fork. Stir tuna, Canadian Cottage cheese, mayonnaise, Caesar salad dressing, celery, green pepper and onion into gelatin mixture. Chill until mixture mounds from a spoon (30 to 45 min).

Turn into 6 cup (1.5 L) mold. Chill until firm (4 to 6 hours). Unmold and garnish.

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