The Fish

"I do not know where my aunt got this recipe from, but she made it for me about 15 years ago and it became an automatic favorite. We call it the fish because it's made out of Tuna and on a fish mold. I have no idea what the original name is."
 
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Ready In:
1hr 15mins
Ingredients:
11
Yields:
1 mold
Serves:
8-10
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ingredients

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directions

  • Drain tuna and flake.
  • Drain pimentos and reserve a few for decoration.
  • Dissolve gelatin in war water.
  • Mix cream cheese, tuna, pimentos, green onions, curry, salt, pepper and dissolved gelatin until well blended.
  • Put into a fish shape mold and refrigerate until it settles. About an hour. Get out of the mold. Use sliced olive for the eye.
  • Almonds for the scales and reserved pimentos for the tail.
  • Serve with crackers, bread, fresh veggie -- .

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RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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