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Serves/Makes: 2 - 3

Ingredients:

• 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

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Main Ingredient: Tuna
Preparation Method: Aspic/Chilled