tuna mold or spread
handed down and delicious...never told exactly what was a click, smidgen or dash....but have yet to make a bad mold...so I don't worry about it. You can skip the gelatin and make it a spread....same delicious taste and easy to serve on sandwiches or with crackers!
prep time
30 Min
cook time
10 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 2 - 5oz. cans tuna, canned (drained and chopped)
- 8oz. boxes cream cheese (softened)
- 1 can tomato soup (10 - 3/4 oz)
- 2 packages gelatin, unflavored (4 per box - only use 2)
- 1 cup mayonnaise
- 1 - medium onion (finely chopped)
- 1 - bell pepper (finely chopped)
- 3 - celery stalks (finely chopped)
- 1 - 2oz. jars pimento (drained and chopped)
- 1 cup pecans (chopped) or walnuts
- 1/2 cup water
- smidgen - pepper
- dash - garlic powder
- click - salt
How To Make tuna mold or spread
-
Step 1Mix 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.
-
Step 2Combine all other ingredients and add soup to the mix.
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Step 3Pour in mold or bowl and refrigerate until set. Usually overnight.
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Step 4Serve with crackers or in sandwiches. Delicious! - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 309kcal, carbohydrates: 10g, cholesterol: 29mg, fat: 27g, fiber: 3g, protein: 9g, saturated fat: 7g, sodium: 428mg, sugar: 6g, unsaturated fat: 20g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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