The Fish Recipe – Eats Now

Name: The Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -8 ounces cream cheese; 2 (6 ounce) cans tuna, packed in water; 1 (4 ounce) jar pimientos, sliced; 1 ½ cups green onions, finely sliced; 2 (3 ounce) envelopes gelatin; 1 cup warm water; 1 teaspoon curry powder; ½ cup sliced almonds; 1 stuffed green olive; ½ teaspoon salt; ½ teaspoon pepper

Servings: persons

2 -8 ounces cream cheese
2 (6 ounce) cans tuna, packed in water
1 (4 ounce) jar pimientos, sliced
1 ½ cups green onions, finely sliced
2 (3 ounce) envelopes gelatin
1 cup warm water
1 teaspoon curry powder
½ cup sliced almonds
1 stuffed green olive
½ teaspoon salt
½ teaspoon pepper

1
Drain tuna and flake.
2
Drain pimentos and reserve a few for decoration.
3
Dissolve gelatin in war water.
4
Mix cream cheese, tuna, pimentos, green onions, curry, salt, pepper and dissolved gelatin until well blended.
5
Put into a fish shape mold and refrigerate until it settles.
6
About an hour.
7
Get out of the mold.
8
Use sliced olive for the eye.
9
Almonds for the scales and reserved pimentos for the tail.
10
Serve with crackers, bread, fresh veggie -- .

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 -8 ounces cream cheese, 2 (6 ounce) cans tuna, packed in water, 1 (4 ounce) jar pimientos, sliced, 1 ½ cups green onions, finely sliced, and more.

Yes, The Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Fish

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