Ez but Fancy Tuna Mold Spread Appetizer
Transform your next gathering with the "Ez but Fancy Tuna Mold Spread Appetizer," a retro-chic masterpiece that's as effortless as it is elegant. This creamy, no-cook spread combines flaky tuna, tangy lemon juice, and a dash of Worcestershire sauce for a flavor-packed bite, elevated with the crunch of diced celery and the freshness of parsley. Unflavored gelatin ensures a perfect molded presentation, while paprika adds a final pop of color. Served chilled, this appetizer pairs beautifully with crackers or sliced baguette, making it ideal for holiday parties, bridal showers, or an elevated afternoon tea. With just 20 minutes of prep and an overnight chill, this recipe is your go-to for a make-ahead crowd-pleaser that's sure to impress!
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Recipe Information
Ingredients
- 2 cans (5 oz each) canned tuna (in water)
- 8 oz cream cheese
- 0.5 cup mayonnaise
- 1 envelope (0.25 oz) unflavored gelatin
- 0.25 cup boiling water
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons diced onion
- 0.33 cup diced celery
- 1 tablespoon chopped parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon paprika (for garnish)
- as needed assorted crackers or sliced baguette (for serving)
Instructions
Drain the canned tuna well and flake it into small pieces using a fork. Set aside.
In a medium bowl, let the cream cheese soften at room temperature for about 10 minutes. Then beat it with a hand mixer or a whisk until smooth and creamy.
In a separate small bowl, dissolve the unflavored gelatin in 0.25 cup of boiling water. Stir thoroughly until fully dissolved and allow it to cool slightly for 1-2 minutes.
To the softened cream cheese, add the mayonnaise, dissolved gelatin, lemon juice, and Worcestershire sauce. Mix until the ingredients are fully combined and smooth.
Stir in the diced onion, diced celery, chopped parsley, salt, and black pepper. Mix well to evenly distribute the vegetables and seasonings.
Gently fold in the flaked tuna, ensuring it is evenly mixed without overly smashing it.
Lightly grease a decorative gelatin mold, bundt pan, or a similar container with nonstick spray or a neutral oil. Pour the tuna mixture into the mold, smoothing the top with a spatula.
Cover the mold with plastic wrap and refrigerate for a minimum of 4 hours or until set completely. Overnight refrigeration is ideal for the best texture.
When ready to serve, gently loosen the edges of the mold with a butter knife or small spatula. Place a serving platter over the mold and invert it to release the tuna mold spread onto the platter.
Sprinkle the top with a light dusting of paprika for garnish and serve with an assortment of crackers or sliced baguette.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 474 mg | 21% | |
| Total Carbohydrate | 4.8 g | 2% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 1.6 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
