Serves: 6
Total Calories: 419
1. In a medium saucepan mix gelatin and cold water let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Add soup and cream cheese. Cook and stir over medium heat until well blended cool.
2. Add tuna, mayonnaise, celery, green onions, Worcestershire sauce and onion or garlic juice. Pour into a 1 1/2 -quart mold. Cover and chill for several hours or overnight.
3. Unmold onto a chilled platter.
This Rosy Tuna Mold recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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