Molded Tuna Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Combine tuna with eggs, olives & onion.
  • Soften gelatin in cold water for 5 minutes. Then dissolve over hot water bath, remove from heat & add mayonnaise gradually, stirring constantly.
  • Fold into tuna mixture, turn into mold(s) & chill till firm.
  • TO SERVE: Unmold on lettuce leaves or mixed greens & garnish as desired.
  • 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.
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