- Recipes Home
- Interest Groups
Molded Avocado And Tuna Recipe
|For avocado layer|
|Avocado||1 Large, peeled and mashed|
|Plain gelatin||1 Tablespoon (1 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Tabasco sauce||1 Dash|
|For tuna layer|
|Canned tuna||7 Ounce, rinsed and coarsely flaked (1 Can)|
|Water||1 1⁄4 Cup (20 tbs)|
|Lemon juice||3 Tablespoon|
|Diced celery||1 Cup (16 tbs)|
|Diced pimiento||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2144 Calories from Fat 1617
% Daily Value*
Total Fat 184 g283.5%
Saturated Fat 32.7 g163.5%
Trans Fat 0 g
Cholesterol 174.1 mg
Sodium 3583.9 mg149.3%
Total Carbohydrates 52 g17.3%
Dietary Fiber 29.6 g118.6%
Sugars 12.5 g
Protein 83 g165.5%
Vitamin A 39.2% Vitamin C 132.1%
Calcium 26.3% Iron 31.1%
*Based on a 2000 Calorie diet
Make the avocado layer first.
Sprinkle gelatin on water to soften and stir over low heat to dissolve.
Chill to raw-egg-white consistency.
Blend the remaining ingredients into the gelatin and pour into a 9" x 5" loaf pan.
Chill until almost firm.
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.
Fold in the remaining ingredients and chill until it begins to set.
Pour the partially set tuna gelatin on top of the avocado layer and chill until firm.
Unmold on a chilled platter and garnish with torn-up salad greens, stuffed olives, spears of celery, and tomato wedges.