Almond Curry Tuna Aspic Recipe

Serves/Makes: 2 - 3


  • 2 (6 1/2-ounce / 184-mL each) cans flaked tuna, drained
  • 2 (1 tablespoon / 15 mL each) packs unflavored gelatin
  • 1/2 cup (125 mL) cold water
  • 1 cup (250 mL) boiling water
  • 2 packages cream cheese, softened
  • 2 tablespoons (30 mL) lemon juice
  • 2 teaspoons (10 mL) curry powder
  • 1/2 teaspoon (2.5 mL) salt
  • 1/4 teaspoon (1 mL) garlic powder
  • 1/3 cup (80 mL) finely chopped green onion
  • 1/4 cup (60 mL) chopped pimiento
  • 1/2 cup (125 mL) sliced almonds, lightly toasted

  • Garnishing
  • Green olive slices (optional)
  • Chopped parsley (optional)
How to cook Almond Curry Tuna Aspic:
  • Sprinkle gelatin over cold water let stand until moistened.
  • Stir in boiling water, until dissolved.
  • Slowly beat gelatin mixture into softened cream cheese, until smooth.
  • Stir in lemon juice, curry powder, salt and garlic powder.
  • Fold in chopped green onion and pimento, tuna flakes and toasted almond slices.
  • Turn into a 6-cup (1.5-L) mold.
  • Chill until set, unmold.
  • Serve, garnished if desired with green olive slices and chopped parsley.

This recipe for Almond Curry Tuna Aspic serves/makes: 2 - 3

The Almond Curry Tuna Aspic recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Tuna (more Tuna recipes)
Preparation Method: Aspic/Chilled (more Aspic/Chilled recipes)

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