Tuna Mold

Name: Tuna Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 1/2 Tbsp. gelatin; 1/2 c. cold water; 1 can tomato soup; 1 (8 oz.) cream cheese; 2 (6 1/2 oz.) cans tuna, drained; 3/4 c. celery; 3/4 c. chopped onion; 1/2 tsp. Worcestershire sauce; 1/2 tsp. onion or garlic juice; 1 c. mayonnaise

Eats Now Editorial Team · Seafood

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Tuna Mold – a delicious recipe with gelatin, cold water, tomato soup, cream cheese, tuna, celery. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 Tbsp. gelatin
1/2 c. cold water
1 can tomato soup
1 (8 oz.) cream cheese
2 (6 1/2 oz.) cans tuna, drained
3/4 c. celery
3/4 c. chopped onion
1/2 tsp. Worcestershire sauce
1/2 tsp. onion or garlic juice
1 c. mayonnaise

1
Soften gelatin in cold water; set aside.
2
Combine tomato soup and cream cheese in medium saucepan.
3
Heat over medium heat, stirring until well blended.
4
Cool; add remaining ingredients. Pour into mold.
5
Chill several hours until firm.
6
Serve with crackers or on greens as a salad.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 1/2 Tbsp. gelatin, 1/2 c. cold water, 1 can tomato soup, 1 (8 oz.) cream cheese, and more.

Yes, Tuna Mold 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.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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