Molded tuna loaf
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | (7-oz) tuna; grated style |
| 4 | Hard boiled eggs; chopped | |
| 1¼ | cup | Chopped stuffed olives |
| 2 | tablespoons | Minced onions |
| 1 | cup | Diced celery |
| 2 | packs | Unflavored gelatin |
| ½ | cup | Cold water |
| 3 | cups | Mayonnaise |
Directions
Combine first five ingredients. Sprinkle gelatin on cold water in small bowl over hot water; stir until dissolved. Stir in mayonnaise. Add tuna mixture and blend well. Turn into 9x5x3 loaf pan. Chill until firm. Unmold and garnish with parsley and celery curls.
Two-thirds of this recipe fills an 8-inch ring mold. Slices of hard cooked egg may be arranged in bottom of mold.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .