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2 cans (13 oz. each) tuna (I use water packed) drained
Cream cream cheese.
Dissolve gelatin in water. Pour tomato soup in bowl and slowly add dissolved gelatin.
Add to beaten cream cheese. Add rest of ingredients and chill in mold. Serve with crackers.
Poster's Notes:
Posted by Paula Miller Jacobson
Nutritional Info Per Serving: N/A
1 cup celery, chopped
1/2 cup onion, I use one small, chopped
1/2 cup mayonnaise
1 cup cream cheese = 8 oz. package
1/4 cup water
2 packages gelatin
1 can tomato soup
I always make this in a fish mold and decorate it with thin carrot slices for the scales, an olive slice for the eye, celery for fins, and a red pepper strip for the mouth. It looks beautiful and tastes great!