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

READY FOR REWARDS?

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.