Tuna Aspic

An elegant buffet dish reminiscent of by-gone times. Posted from an online site in response to a recipe request. Cook time is estimated chilling time (may be made the night before).

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• Aspic

• 3 (3 ounce) packages  lemon Jell-O gelatin
• 3 3⁄4 cups hot water
• 1 1⁄2 cups ketchup

• Filling

• 2  tablespoons  knox unflavored gelatin, dissolved in
• 1⁄2 cup hot water
• 2⁄3 cup cooked rice, chilled
• 3  cans  good white meat tuna, drained
• 4  tablespoons  chopped green onions
• 1  cup  chopped celery
• 1⁄2-1  teaspoon curry powder (optional)
• 2  tablespoons parsley
• 2  cups sour cream
• 1 1⁄3 cups mayonnaise

Directions

1. Dissolve lemon Jello in hot water; add ketchup.
2. Pour half of mixture in 13 x 9 pan and refrigerate until set; reserve remainder at room temperature.
3. Mix rice, tuna and vegetables together.
4. Add dissolved gelatin.
5. Smooth filling over the set aspic; refrigerate until slightly set.
6. Pour remainder of aspic over the top of filling.
7. Refrigerate until completely set.
8. May be served plain or with garnish of your choice, such as chopped hard boiled egg, black olives, fresh parsley, etc.