2 cans shredded tuna drained
1 small cucumber, halved, seeds removed and finely diced
30ml lemon juice
1 onion grated
100g cream cheese
60g margarine, softened
125ml sour cream
salt and black pepper
10ml gelatine
30ml cold water

  • Combine the tuna and cucumber in a bowl. Set aside.
  • Beat the lemon juice, onion, cream cheese, margarine, sour cream, salt and pepper together.
  • Sprinkle the gelatine over the water and leave to stand until spongy.
  • Dissolve over boiling water and add to the cream cheese mixture.
  • Stir well and leave to stand until slightly thickened.
  • Add the tuna and cucumber place into a greased mould. Refrigerate until set.
  • Turn out onto a platter, garnish with lettuce leaves and cherry tomatoes.
  • Serve with melba toast or savoury crackers on the side.
Serves 8 -10


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