PIQUANT TUNA SPREAD
1 7-oz. can tuna fish
½ teaspoon salt
½ teaspoon dry mustard
few grains cayenne
1 teaspoon flour
1 teaspoon sugar
1 egg yolk
⅓ cup milk
1½ tablespoons vinegar
1½ teaspoons butter
Drain tuna fish; reserve 1 tablespoon oil. Mix together dry ingredients in top of double boiler. Add egg yolk and mix well. Stir in milk and slowly add vinegar, then add butter and fish oil. Cook over boiling water, stirring constantly, until mixture thickens. Remove from hot water and stir in finely flaked tuna fish. This spread may be served hot or cold. To serve hot: Toast bread on one side; spread mixture on untoasted side. Place in a pre-heated broiler about 2 inches from heat for 5 minutes or until lightly browned. To serve cold: Chill mixture thoroughly. Use as a spread for open sandwiches or canapes. 4 to 5 Open Sandwiches
CALIFORNIA SEAFOOD SALAD [⇒ page 30]
ASPIC
2 tablespoons plain gelatin
½ cup cold water
1 No. 2 can tomato juice
1 teaspoon chopped onion
½ teaspoon salt
½ teaspoon celery salt
1 teaspoon sugar
2 tablespoons vinegar
SALAD
1 7-oz. can tuna fish, flaked
1 cup diced celery
1 cup diced avocado (½ avocado)
¼ teaspoon salt
dash of white pepper
¼ cup salad dressing
1 tablespoon lemon juice
grapefruit sections
avocado slices (½ avocado)
watercress
Aspic Soften gelatin in cold water. Combine tomato juice, onion, salt, celery salt, sugar and vinegar in a saucepan; bring to boiling point. Add to gelatin, stirring until gelatin is dissolved. Strain mixture and pour into a 1-quart ring mold. Chill until firm.
Salad Toss together lightly tuna fish, celery, avocado, salt and pepper. Combine salad dressing and lemon juice. Add to tuna fish mixture and blend carefully. Unmold aspic and fill center of ring with tuna fish salad. Arrange garnish of grapefruit sections, avocado slices and watercress around outer edge of aspic ring. 6 Servings
For 12 Servings—Increase gelatin to 5 tablespoons and double remaining ingredients. Pour aspic into a 2-quart ring mold.