Tuna Salad Pie

Name: Tuna Salad Pie
Cuisine: United States
Ingredients: 1 tblsp. lemon juice; 1 avocado; 1 c. chopped celery; Baked 9" pie shell; 2 envelopes unflavored gelatin; ½ tsp. salt; ½ tsp. dry mustard; 1 c. water; 1 can condensed cream of celery soup; 1 c. salad dressing; 2 (6½ to 7 oz.) cans tuna; ¼ c. lemon juice; 1 tsp. grated onion

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Excellent selection for women’s group luncheon if weather is warm

Ingredients

Baked 9" pie shell
2 envelopes unflavored gelatin
1 c. water
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Americas
United States
Pie
Lunch
Pescatarian

Method

Sprinkle gelatin on water in saucepan. Place over medium heat, stirring constantly, until gelatin is dissolved, about 3 minutes. Remove from heat.
Add soup, salt, mustard, ¼ c. lemon juice, onion and salad dressing. Beat with rotary beater until smooth. Chill, stirring occasionally, until mixture mounds when dropped from spoon. Add tuna and celery.
Peel