Molded Avocado And Tuna Recipe
Ingredients
| Avocado Layer | ||
| Mashed avocado | 1 Large, peeled | |
| 1 envelope plain gelatin | ||
| Water | 3/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Dash Tabasco sauce | ||
| Tuna Layer | ||
| Tuna | 6 1/2 Ounce, rinsed | |
| Water | 1 1/4 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Celery | 1 Cup (16 tbs), diced | |
| Pimiento | 1/3 Cup (16 tbs), diced | |
Directions
1.
Make the avocado layer first.
Sprinkle gelatin on water to soften and stir over low heat to dissolve.
Chill to raw-egg-white consistency.
2.
Blend the remaining ingredients into the gelatin and pour into a 9" x 5" loaf pan.
Chill until almost firm.
3.
For the tuna layer, dissolve the gelatin in 1/2 cup of the water over low heat.
Remove from heat and stir in the rest of the water, lemon juice, and salt.
Chill to the consistency of raw egg white.
4.
Fold in the remaining ingredients and chill until it begins to set.
5.
Pour the partially set tuna gelatin on top of the avocado layer and chill until firm.
6.
Unmold on a chilled platter and garnish with torn-up salad greens, stuffed olives, spears of celery, and tomato wedges.
Make the avocado layer first.
Sprinkle gelatin on water to soften and stir over low heat to dissolve.
Chill to raw-egg-white consistency.
2.
Blend the remaining ingredients into the gelatin and pour into a 9" x 5" loaf pan.
Chill until almost firm.
3.
For the tuna layer, dissolve the gelatin in 1/2 cup of the water over low heat.
Remove from heat and stir in the rest of the water, lemon juice, and salt.
Chill to the consistency of raw egg white.
4.
Fold in the remaining ingredients and chill until it begins to set.
5.
Pour the partially set tuna gelatin on top of the avocado layer and chill until firm.
6.
Unmold on a chilled platter and garnish with torn-up salad greens, stuffed olives, spears of celery, and tomato wedges.
Chef
