Tuna Fish Salad In Gelatin Recipes

TUNA FISH SALAD IN GELATIN

Steps:

• Pour 1 1/2 cups boiling water over gelatin; add lemon juice and salt.
• Allow to cool and thicken a little.
• Add the rest of the ingredients.
• Pour into glass mold or pyrex dish; unmold, when thick, on a lettuce leaf.
• Top with mayonnaise.

LADIES-WHO-LUNCH TUNA MOLD

Steps:

• 1. Soften one envelope of gelatin in 2/3 c. cold water in a small saucepan. Stir over low heat until the gelatin is dissolved. Remove from heat.
• 2. In a mixing bowl beat the cottage cheese slightly with a mixer, then stir in gelatin and the chopped green pepper and scallion.
• 3. Spread the mixture into a deep 9x13 inch pan. Chill.
• 4. Soften second envelope of gelatin in 1/4 c. cold water in small saucepan, stirring over low heat til dissolved. Remove from heat.
• 5. Flake the tuna with a fork into a large mixing bowl. Add celery, mayo, and lemon juice and toss gently to combine. Stir in gelatin.
• 6. Carefully spread the tuna mixture over the top of the cottage cheese mixture. Chill at least 2-3 hours. Cut and serve.
• 7. NOTE: I could not find a decent photo of this recipe. It's a retro-style recipe, but it's actually very light and elegant looking, and tasty enough that the pre-schoolers at the day care center where I cooked gobbled it up, when I got tuna on the cheap!

TUNA MOLD OR SPREAD

Steps:

• 1. Mix soup, water and gelatin completely - then heat soup mix on stove with cream cheese on medium. Stirring continuously until melted and well mixed. Set aside to cool.
• 2. Combine all other ingredients and add soup to the mix.
• 3. Pour in mold or bowl and refrigerate until set. Usually overnight.
• 4. Serve with crackers or in sandwiches. Delicious!

RING AROUND THE TUNA SALAD

Steps:

• 1. Dissolve jello and salt in boiling water
• 2. Add cold water, vinegar and onion. Chill until very thick but not set. Stir in remaining ingredients and pour into mold or individual serving cups
• 3. Chill until firm. I usually make this up the night before. Unmold onto crisp lettuce. You can top with additional tuna or mayo.

TUNA FISH SALAD

Steps:

• In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

MOLDED TUNA SALAD

Steps:

• 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.