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2 (7-1/2 oz.) cans tuna in water, drained
Put onion, celery, and green pepper in the food processor with the steel blade; empty into dish.
Dissolve gelatin in warm water (mix it in). Heat soup in pan to warm and add gelatin.
Process cream cheese in a food processor with the plastic blade.
Add tuna to cheese; add soup and gelatin. Mix as little as possible. Scrape sides down into blade. Add celery, pepper, onion, mayonnaise, and hot pepper sauce; mix briefly.
Mold or just put into bowl. You can garnish with sliced cucumbers, small tomatoes, etc. or just serve plain with crackers to dip.
Poster's Notes:
Posted by Carol Doppelt
Nutritional Info Per Serving: N/A
1 envelope unflavored gelatin
1/4 cup warm water
1 can tomato soup
1 (8-oz.) package of cream cheese
1 onion
2 stalks (ribs) of celery
1 small green pepper
1 cup mayonnaise
Few drops hot pepper sauce (Tabasco-type)
This is a recipe I've been making for years! It's very TNT--in fact, I haven't made it for a while and I'm glad you reminded me about it! From the time we started making this it has always been called "salmon mousse" except that it's made with tuna. The tomato soup turns the mousse a pink color so it looks like salmon.