Cottage Tuna Salad Mold

Name: Cottage Tuna Salad Mold
Yield: 6 servings
Ingredients: 2 envelopes (1/4 oz / 7 g each) 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 (80 mL) finely chopped green onion

This is the Cottage Tuna Salad Mold recipe.

Prep: 20 min
Cooking: 5 min
Refrigeration: 4 h 30 - 6 h 45

Yields 6 servings

Ingredients

2 envelopes (1/4 oz / 7 g each) 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 (80 mL) finely chopped green onion

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Preparation

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.