Tuna Mousse

thatchbo 0

"Whenever I make this, I receive rave reviews and many requests for the recipe. I usually prepare it in a shaped mold, such as a seashell or a star. This is delightful served with crackers."

Ingredients 8 h 20 m {{adjustedServings}} servings 153 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Line a mold, or pie pan with plastic wrap.
  2. In a small bowl, dissolve gelatin in water and set aside.
  3. In a large saucepan, heat soup and cream cheese until soft and smooth. Remove pan from heat.
  4. Mix gelatin mixture, Worcestershire sauce, mayonnaise, salt and pepper (to taste), onion salt, celery salt, and tuna fish into the soup and cheese saucepan. Stir mixture until smooth.
  5. Cover mold or pan and chill overnight. When ready to serve remove the tuna mousse from the mold and serve.
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Reviews 6

  1. 8 Ratings


I just made this for Thanksgiving and it got raves reviews all around (and I had several requests for the recipe!). It was extremely easy (it was so easy, I thought at first I was making it wrong!) and very tasty. My kids didn't eat it, but my friends' kids just loved it! I added some chopped celery and chopped green onion. Very nice - thank you!!!


Awesome! I made this in a bundt pan so it would be in the shape of a wreath, and then decorated it with roasted red peppers and capers to look like poinsettas and surrounded the platter with basil leaves. Great presentation and wonderful recipe. Everyone gobbled this one up.

Debbie S.

This was a big hit at my grandmother's 80th birthday party. Everyone wanted the recipe. Even the kids that said they don't like tuna gobbled this one up.