Yield: 12 servings
Measure | Ingredient |
---|---|
19 ounces | Tuna, solid white canned |
16 ounces | Cream cheese |
1 tablespoon | Lemon juice |
¼ cup | Olives, finely chopped |
½ cup | Walnuts, finely chopped |
¼ teaspoon | Salt |
½ teaspoon | Dry mustard |
⅛ teaspoon | Pepper |
½ teaspoon | Thyme |
Spray an appropriate 4 cup mold with Pam; the example was done in a small Christmas tree mold. In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well. Place in mold and refrigerate. Unmold onto a serving plate. For a Christmas tree mold, decorage with garlands of small parsley leaves, pieces of red and green pepper cut into stars, and a lemon wedge.
From: Chicken-of-the-Sea Tuna, 1990