Asparagus-Tuna Mold
A chilled, savory asparagus and tuna mold combining creamy asparagus soup, tuna, and fresh vegetables, perfect for light summer lunches or elegant appetizers.
Ingredients
Instructions
- Mix the tuna, chopped onion, and chopped green pepper together.
- Put the gelatin in 1/4 cup water to dissolve.
- Heat the cream of asparagus soup until warm.
- Add the dissolved gelatin to the warm soup and stir well.
- Combine the tuna mixture with the soup mixture.
- Pour the mixture into a greased fish mold.
- Refrigerate for at least 4 hours until set.
- Sprinkle with onion salt and celery salt before serving.
Tips & Substitutions
For a lighter version, consider using canned tuna packed in water instead of oil. You can substitute the cream of asparagus soup with a homemade version using pureed asparagus and vegetable broth for more flavor. If you prefer a bit more crunch, add some diced celery to the tuna mixture. Remember to let the gelatin dissolve completely to avoid lumps in your mold.
Serving Suggestions
Serve the asparagus-tuna mold on a bed of crisp lettuce for a refreshing contrast. It pairs beautifully with a light vinaigrette salad or crusty bread. For a complete meal, consider serving it alongside some roasted vegetables or a side of potato salad. This dish makes a great appetizer for gatherings, complementing options like Susan'S Toffee Bars for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the mold has set properly, it can be sliced and served cold directly from the fridge. If you want to reheat it, gently warm individual portions in the microwave for about 30 seconds, being careful not to overheat, as it may change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus-Tuna Mold contains roughly 439 calories, with 5g protein, 59g carbohydrates, and 21g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 757mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh asparagus instead of cream of asparagus soup?
Yes, you can blend cooked fresh asparagus with vegetable broth and seasonings to create a creamy soup base. This will give your dish a fresh flavor and is a great way to enjoy seasonal produce.
How can I make this recipe vegetarian?
To make a vegetarian version, simply replace the tuna with chickpeas or another plant-based protein. Ensure that your gelatin is plant-based as well, or use agar-agar as a substitute for the gelatin.
What can I do if my mold doesn't set properly?
If your mold hasn't set, it may be due to insufficient gelatin or not allowing enough time to chill. Try placing it back in the refrigerator for a few more hours. If you’re still having issues, consider adding more gelatin to the mix next time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).