Molded Tuna Salad

This salad is from *River Road Recipes* originally published by the Junior League of Baton Rouge in 1959. Mrs. Leo Sanchez was acknowledged as the contributor for this easy-to-fix, make-ahead recipe that I see as ideal for a luncheon entree or starter-type salad course for a dinner meal. (Time does not include time for mold(s) to chill till firm). *Enjoy*

• Ready In: 25 mins
• Serves: 8
• Yields: 8 4 oz servings

Ingredients

• 2 (6 ounce) cans tuna (water-packed)
• 2  eggs (hard-boiled & chopped)
• 1⁄2 cup  pimento stuffed olive (chopped)
• 1  tablespoon onion (minced, or sub chopped chives)
• 2  tablespoons plain gelatin
• 1⁄2 cup cold water
• 2  cups mayonnaise

Directions

1. Using salad oil, lightly grease (or spray w/PAM) a large round mold or 8 individual serving molds. Invert mold(s) on paper towels to allow drainage of any excess oil (Ramekins would work very well w/this).
2. Combine tuna with eggs, olives & onion.
3. Soften gelatin in cold water for 5 minutes. Then dissolve over hot water bath, remove from heat & add mayonnaise gradually, stirring constantly.
4. Fold into tuna mixture, turn into mold(s) & chill till firm.
5. TO SERVE: Unmold on lettuce leaves or mixed greens & garnish as desired.
6. NOTE RE SERVING SIZES: The info I have given is based on individual salad servings as part of a meal. As a luncheon entree, I would expect 6 servings from this recipe.