Dill Tuna Mould Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Lemon juice | 2 Tablespoon | |
| 1 chicken bouillon cube dissolved in 1/2 cup boiling water | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| 1 tablespoon minced green onion | ||
| 1 teaspoon each dry mustard and dill weed | ||
| Pepper | 1/4 Teaspoon | |
| Tuna | 1 Can (10oz), drained | |
| Cucumber | 1/2 Cup (16 tbs), shredded | |
Directions
In a bowl stir together gelatin and lemon juice; let stand 5 minutes to soften.
Stir in chicken broth to dissolve completely.
In a large bowl, mix together mayonnaise, milk, parsley, green onion, mustard, dill weed, pepper, tuna, and cucumber; stir in gelatin mixture.
Pour into a 2-cup mold and chill until set (about 2 hours).
Unmold onto a serving platter.
Garnish with parsley and serve with Melba toast or salted wheat crackers.
Stir in chicken broth to dissolve completely.
In a large bowl, mix together mayonnaise, milk, parsley, green onion, mustard, dill weed, pepper, tuna, and cucumber; stir in gelatin mixture.
Pour into a 2-cup mold and chill until set (about 2 hours).
Unmold onto a serving platter.
Garnish with parsley and serve with Melba toast or salted wheat crackers.
Chef
