2 tablespoons vegetable oil
1/2 pound fresh hair of 1 to 2 inches diameter, cleaned and deveined
2 cloves garlic, chopped
1/2 cup water
3 tablespoons butter
1 teaspoon ground dry mustard
1 teaspoon dried black pepper
1/2 teaspoon seasoning salt
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
Heat oil in a medium skillet over medium heat. Saute garlic and 2 tablespoons water in the oil until bubbly and lightly browned.
In a small mixing bowl, combine cream cheese and mayonnaise. Spoon 1/2 of it into each mold, place about 1/3 into the oil and toss to coat. Ensure every one is completely coated. Refrigerate for at least 1 hour but preferably overnight. Chill in refrigerator.
Remove tuna shells from the refrigerator. Arrange tuna in an oiled shallow dish, drizzle remaining cream cheese over tuna and sprinkle salt across the top. Drizzle warmed tuna with remaining cream cheese and sprinkle with remaining hot pepper flakes.
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